Time: 20 minutes
Effort: 1 / Easy
1 box baby chanterelle mushrooms, or 10-15 regular white caps, sliced
1 medium red pepper cut into chunks or strips
1 bunch fresh green asparagus, cut into 1 inch pieces
5-10 sun dried tomatoes (packed in oil) cut into strips
2-3 small new potatoes, quartered
1 tbsp olive oil
1 tbsp Balsamic vinegar
1 small onion, finely chopped
Salt & Pepper to taste
In a large skillet add olive oil & onions. Saute until golden, add potatoes and saute on medium high heat until golden and cooked. Add the rest of the ingredients saving the vinegar until the end to deglaze. When the vegetables are all cooked but crisp, add vinegar, salt and pepper stirring well to deglaze the pan. This dish is great served hot or cold with any meat or fish !
Bon Apetit !