Balsamic Veggie Stir Fry.
Sanders wasn’t a big fan but…I was.
After discovering the magnificence that is New York street vendors, I decided to break out of our Mexican/Italian rut and get a little exotic. Here I will operationally define “exotic” as “anything that is not pasta or tacos.”
So, I basically sauteed onions, red peppers, and eggplant in oil, garlic powder, salt, and pepper. After making some brown rice (which takes forever, by the way) I added it to the sautee on low heat along with soy sauce and balsamic vinegar. I didn’t put as much vinegar as soy sauce, but the balsamic was still the dominant flavor. Finally, after roasting corn in the oven, I chopped it off the cob and added it at the very end to keep its original flavor and consistency. The eggplant soaked up much of the juices, which gave them a very salty kick, but the rice maintained a sweeter flavor (perhaps from the balsamic?) that balanced it out. The corn was by far the best part, though. Fresh, crunchy, sweet…in all honesty, we would have been happy with two corn on the cobs for dinner.
That would have saved us a lot of time…