Heat your griddle to low and add 2–3 tablespoons of oil. Add the thinly sliced onions and toss to coat them in the oil. Cook until the onions have softened.
Add the quartered mushrooms and green beans to the griddle. Toss everything together until well combined.
Pour ½ cup of vegetable stock over the vegetables and cover them with a basting dome. Let them steam until the stock evaporates. If needed, add more stock and continue steaming until the green beans are tender.
On another part of the griddle, spread the sliced almonds. Stir constantly to toast them evenly and avoid burning. Once they are golden and fragrant, remove them from the griddle.
When the vegetables are tender, add the fresh thyme, salt, pepper, and tamari. Toss everything together and cover briefly with the dome to allow the tamari to cook down and flavor the vegetables.
Transfer the cooked vegetables to a serving platter. Sprinkle with the toasted almonds and, if desired, drizzle with a bit of balsamic vinegar.
Heat your griddle to low and add 2–3 tablespoons of oil. Add the thinly sliced onions and toss to coat them in the oil. Cook until the onions have softened.
Add the quartered mushrooms and green beans to the griddle. Toss everything together until well combined.
Pour ½ cup of vegetable stock over the vegetables and cover them with a basting dome. Let them steam until the stock evaporates. If needed, add more stock and continue steaming until the green beans are tender.
On another part of the griddle, spread the sliced almonds. Stir constantly to toast them evenly and avoid burning. Once they are golden and fragrant, remove them from the griddle.
When the vegetables are tender, add the fresh thyme, salt, pepper, and tamari. Toss everything together and cover briefly with the dome to allow the tamari to cook down and flavor the vegetables.
Transfer the cooked vegetables to a serving platter. Sprinkle with the toasted almonds and, if desired, drizzle with a bit of balsamic vinegar.
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