Pan-Fried Mixed Vegetables with Balsamic Glaze
A vibrant medley of crisp-tender vegetables coated in a sweet-tart balsamic glaze for a colorful, healthy side dish. This mediterranean-inspired vegetarian ready in about 15 minutes pairs broccoli florets, (thinly sliced) carrots, (thinly sliced) red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broccoli florets
- 2 (thinly sliced) carrots
- 1 (thinly sliced) red bell pepper
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Add 2 cups broccoli florets, 2 thinly sliced carrots, and 1 thinly sliced red bell pepper to the skillet.
- Step 3: Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Step 4: Stir in 2 tbsp balsamic vinegar, 1 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 5: Continue cooking for 2 minutes, stirring frequently, until vegetables are coated and sauce has thickened slightly.
Frequently asked questions
How long does Pan-Fried Mixed Vegetables with Balsamic Glaze take to make?
Total time is about 15 minutes (8 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Mixed Vegetables with Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Pan-Fried Mixed Vegetables with Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Mixed Vegetables with Balsamic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Mixed Vegetables with Balsamic Glaze?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I was skeptical about mixed vegetables, but this turned out amazing. The glaze added a lovely tang.
- ★★★★★
Perfect for a quick weeknight dinner. The vegetables stayed crisp and the balsamic was just right.
- ★★★★★
This recipe is a game-changer! My family loved the vibrant flavors and the balsamic glaze tied it all together.
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