Related: RW&G Recipes
This recipe is a great one for hectic weeknights, especially during the holiday season when there’s a sugary treat at every turn.
You can serve this dish as a side with my Savory Stuffed Sweet Potatoes. Or you can serve it with a splash of soy sauce on top of whole grain brown rice for a healthy bit of Chinese-style cuisine. (Because of our son’s peanut allergy, this is the closest that we can safely get to Chinese takeout.)
2 cups broccoli florets mixed with julienned carrots
1/4 cup diced onions
Lightly mist the top and bottom of the panini maker grill and turn it on. Note that I keep our panini maker adjacent to the stove so I can work the burner and the panini machine at the same time.
Rinse broccoli and carrots. Steam the vegetables until the just start to turn tender. (You can use a fork to test, but watch out for escaping steam.) Remove from burner.
Meanwhile sauté onions on panini grill using a plastic spatula. Cook them until they begin to turn translucent. Then, carefully using tongs, move the steamed vegetables to the panini maker. Using the plastic spatula, stir the broccoli and carrots together with the onions.
Close the panini maker. Since every machine is different, check on the vegetables every 45 seconds or so, giving them all a stir.
The vegetables are ready when the broccoli begins to char. Be careful… everything can burn if you don’t keep a close eye on it.