Italian Marinated Vegetables With Balsamic & Red Wine Vinegars

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Balsamic and red wine vinegars are great tools to use to marinate vegetables the Italian way. Learn about Italian marinated vegetables with balsamic and red wine vinegars with help from a celebrity chef and award winning author in this free video clip.

Part of the Video Series: Italian Eating
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Video Transcript

Hi. I'm Maria Liberati, from the award winning book series, The Basic Art of Italian Cooking, and today I'm making Italian marinated vegetables in Balsamic and red wine vinegars. Take a half a pound of cauliflower, broccoli and two carrots. Separate the broccoli and cauliflower in to florets and cut the carrots in to thick slices. And you're going to boil those veggies or steam them for approximately five minutes or until they're tender. Put two tablespoons of olive oil in a saute pan. And you're going to put in two slices of onion that has been diced. Now we're going to saute this just for about a minute. And then I'm going to put in my veggies. Then you're going to put in about a half a cup of vegetable broth and we're going to saute these veggies just until the broth has evaporated for approximately fifteen minutes. Now I'm going to add in two tablespoons of Balsamic vinegar and one tablespoon of red wine vinegar. And I am going to mix this around but do it carefully as not to break any of your veggies. And I'm going to let this saute for approximately another twenty minutes or until most of the liquid or all of the liquid is actually absorbed. The Italian marinated vegetables with Balsamic and red wine vinegars is ready to be plated and served. I'm Maria Liberati from The Basic Art of Italian Cooking. Thanks for watching.

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