Name: Gluten-Free Mediterranean Vegetable Pan with Balsamic Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 head of broccoli, cut into small florets (about 350 g (12 oz) of florets. The source gives no weight; 350 g is assumed); 250 g brown mushrooms, quartered or sliced (about 9 oz. Brown mushrooms have more flavor); 1 to 2 red or yellow bell peppers, cut into strips or cubes (about 150 to 300 g (5 to 10 oz) in total. The source gives no weight); 1 zucchini, cut into half slices (about 200 g (7 oz). The source gives no weight; 200 g is assumed); 1 red onion, cut into wedges (optional); 1 to 2 garlic cloves, finely chopped (optional); 5 to 6 tbsp dark balsamic vinegar (75 to 90 ml, about 1/3 cup. Check the label); 1 to 2 tsp honey or maple syrup (5 to 10 ml. Helps the glaze caramelize and softens the acidity. Check the label); olive oil, for frying (the source gives no amount); fresh or dried thyme or rosemary (the source gives no amount. Check the label of dried herbs); salt and freshly ground black pepper (to taste); 2 tbsp water (30 ml. Optional: to steam the broccoli (see the tip in step 3)); feta or toasted pine nuts, for topping (optional, no amount in the source. Check the label (cross-contact possible))

20-25 minTotal time

128kcal*

8 gProtein*

25 gCarbs*

*Per serving, estimate. Serves 3.

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This gluten-free Mediterranean vegetable pan is ready in about 20 to 25 minutes: broccoli, mushrooms, bell pepper and zucchini fried in stages in one large pan, then finished with a dark, glossy balsamic glaze.

The glaze comes from a short reduction at the end: a little honey or maple syrup goes in first, then the balsamic vinegar simmers down into a syrup that coats the vegetables. Thyme or rosemary, and optionally red onion and garlic, add flavor.

The dish contains no gluten ingredients, but check the labels of the balsamic vinegar, honey or maple syrup, dried herbs and any toppings. Serve it as a side dish with rice, gluten-free couscous or a gluten-free baguette, or on its own.

Frying pan full of broccoli florets, sliced mushrooms, zucchini slices and red bell pepper pieces with dark balsamic syrup bubbling at the bottom

Gluten-Free Mediterranean Vegetable Pan with Balsamic Glaze

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Side Dish

Cuisine Mediterranean

Servings 3 servings

Calories 128 kcal

Ingredients

1 head of broccoli, cut into small florets about 350 g (12 oz) of florets. The source gives no weight; 350 g is assumed
250 g brown mushrooms, quartered or sliced about 9 oz. Brown mushrooms have more flavor
1 to 2 red or yellow bell peppers, cut into strips or cubes about 150 to 300 g (5 to 10 oz) in total. The source gives no weight
1 zucchini, cut into half slices about 200 g (7 oz). The source gives no weight; 200 g is assumed
1 red onion, cut into wedges optional
1 to 2 garlic cloves, finely chopped optional
5 to 6 tbsp dark balsamic vinegar 75 to 90 ml, about 1/3 cup. Check the label
1 to 2 tsp honey or maple syrup 5 to 10 ml. Helps the glaze caramelize and softens the acidity. Check the label
olive oil, for frying the source gives no amount
fresh or dried thyme or rosemary the source gives no amount. Check the label of dried herbs
salt and freshly ground black pepper to taste
2 tbsp water 30 ml. Optional: to steam the broccoli (see the tip in step 3)
feta or toasted pine nuts, for topping optional, no amount in the source. Check the label (cross-contact possible)

Instructions

Prep. Cut all the vegetables before you start. Divide the broccoli into small florets so they cook at the same pace as the rest. Quarter or slice the mushrooms, cut the bell pepper into strips or cubes and the zucchini into half slices. If you use onion and garlic, cut the onion into wedges and chop the garlic finely.
Heat some olive oil in a large frying pan over medium to high heat.
Fry the broccoli and pepper. Add the broccoli and bell pepper (and the onion wedges, if using) and fry for about 4 to 5 minutes, until they pick up roasted flavor. Tip: for crisp broccoli, add 2 tbsp (30 ml) of water during this step and put a lid on for a moment. The steam pre-cooks it.
Add the mushrooms and zucchini. Fry everything for about 5 more minutes. The mushrooms should take on color and the zucchini should stay tender-crisp.
Add garlic and herbs last. Now stir in the garlic (if using) and the thyme or rosemary. Adding them at this point keeps the garlic from burning.
Add the honey. When the vegetables are tender-crisp, push them slightly to the edge of the pan or spread them out flat. Drizzle the honey or maple syrup over the vegetables and let it foam briefly.
Reduce the balsamic vinegar. Deglaze right away with the balsamic vinegar. Simmer over medium heat for 1 to 2 minutes, tossing the vegetables constantly. The liquid evaporates and turns into a dark, glossy syrup.
Season to taste with salt and freshly ground black pepper. Serve right away, with feta crumbled over the top or toasted pine nuts if you like.

Notes

Gluten check: the dish itself contains no gluten ingredients, but read the labels of the balsamic vinegar (some vinegars and glazes contain thickeners or caramel color), honey or maple syrup, dried herbs, feta (if used) and pine nuts (cross-contact is possible). Use clean pans and utensils to avoid cross-contact.

Sides: serve with rice, gluten-free couscous or a gluten-free baguette. The German source lists couscous and baguette without qualification; regular couscous and regular baguette are made from wheat and are not gluten-free.

Toppings: crumble feta over the pan or scatter toasted pine nuts on top, as suggested in the source.

Herbs and options: use thyme or rosemary, fresh or dried; red or yellow bell pepper; honey or maple syrup. Red onion and garlic are optional.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They cover the vegetables, balsamic vinegar and honey only. Olive oil is NOT counted because the source gives no amount; the real values are higher (as a general guide, 1 to 2 tbsp of olive oil adds roughly 120 to 240 kcal to the whole pan). Onion, garlic, herbs, salt, pepper, toppings and sides are also not counted.

The photos show the pan with broccoli, mushrooms, zucchini, red bell pepper and rosemary; there is no photo of the plated dish.

Keyword balsamic glazed vegetables, broccoli mushroom zucchini pan, gluten-free mediterranean vegetable pan, quick vegetable dinner

Questions about the Mediterranean vegetable pan

How do I keep the broccoli crisp?

Cut the florets small so they cook at the same pace as the other vegetables. If you like, add 2 tbsp (30 ml) of water while the broccoli fries and put a lid on the pan for a moment: the steam pre-cooks it.

Why do the garlic and herbs go in last?

Garlic burns quickly in a hot pan. Adding it and the herbs (thyme or rosemary, fresh or dried) only after the vegetables are nearly done keeps it from burning.

Why is the honey added before the balsamic vinegar?

The honey foams briefly on the hot vegetables and helps the glaze caramelize. It also softens the acidity of the balsamic vinegar. Add the vinegar right after the honey has foamed.

What can I serve with the vegetable pan?

Rice, gluten-free couscous or a gluten-free baguette. Regular couscous and regular baguette are made from wheat and are not gluten-free. You can also serve the pan on its own, or crumble feta over it or scatter toasted pine nuts on top.