Vegetable Medley

A fast, colorful vegetable side that works hot, cold, or at room temperature. Corn, black beans, yellow bell pepper, and diced tomatoes get a quick saute in sesame oil and a splash of umeboshi vinegar that gives the whole dish a tangy, salty-sour edge you won’t find in a standard veggie saute.

Umeboshi vinegar (made from pickled Japanese plums) is the ingredient that makes this interesting. It’s salty, tart, and slightly fruity, and it seasons the vegetables without needing separate additions of salt and acid. If you can’t find it, rice vinegar with a pinch of salt gets you in the neighborhood, but the flavor won’t be quite the same.

Sesame oil as the cooking fat adds a nutty aroma that ties the whole thing together. Just a tablespoon gives every vegetable a toasty, warm flavor base.

The whole thing comes together in about 15 minutes, making it one of those back-pocket recipes that works as a side dish, a taco filling, a grain bowl topper, or straight from the pan with a fork.

Kitchen Tips

• Don’t overcook the corn and pepper. Five minutes of simmering keeps them bright and slightly crisp. They’ll turn soft and dull if you push past that.
• Drain the canned tomatoes and beans well. Extra liquid turns this into a stew instead of a saute.
• Add the vinegar and herbs at the very end so the umeboshi flavor stays bright and the basil (or dill) doesn’t cook out.

Variations

• Stir in a teaspoon of cumin and a pinch of chili powder for a Southwestern twist.
• Serve over cooked rice or quinoa for a complete vegan meal.
• Add diced avocado after cooking for a creamy, cool contrast.