Tuesday, November 3, 2020

Charred Broccoli, Shiitake Mushrooms and Peppers

Charred Broccoli, Shiitake Mushrooms and Peppers 
4 Servings 

1 pound broccoli florets, cut into bite-size pieces
2 red bell peppers, sliced
6 ounces shiitake mushrooms, sliced ¼ inch strip 
4 scallions, sliced on the bias
1 tablespoon olive oil
½ teaspoon sea salt
1 ounce toasted sesame oil
1 ounce teriyaki sauce
2 tablespoons water
1 - 2 teaspoons sriracha sauce

Preheat oven to 425 degrees F. 
Prepare a baking sheet with foil and cooking spray. 

Place the broccoli, bell peppers, mushrooms, and scallions in a large bowl. Add the olive oil and salt and toss until all ingredients are well covered with oil.
Spread in a single layer on the prepared sheet pan and roast until broccoli is char. 20 – 25 minutes.
While vegetables are roasting make the glaze. In a mixing bowl, whisk together the sesame oil, teriyaki sauce, water, and sriracha to taste. Pour the sauce into a large skillet. Once vegetables are finished roasting, transfer them to the skillet over medium heat and mix until vegetables are thoroughly covered with the glaze. Remove from heat and serve immediately. Over rice or pasta. 

No comments:

Post a Comment