ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
SIMPLE SAUTéED VEGETABLES
Steps:
- Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
- Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
- Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
- Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.
Nutrition Facts : ServingSize 1 cup, Calories 102.55 kcal, Carbohydrate 9.98 g, Protein 2.15 g, Fat 6.9 g, Sodium 166.88 mg, Fiber 3 g
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
SIMPLE SAUTéED VEGETABLES
These flavorful Simple Sautéed Vegetables make the perfect healthy side dish that are seasoned to perfection and easily made in just 20 minutes!
Provided by Kelly
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, drizzle olive oil and sauté garlic for about a minute, stirring constantly so that it doesn't burn.
- Next add the carrots and asparagus and sauté for about 6 minutes, stirring occasionally. Then add in zucchini, bell pepper, mushrooms and seasonings. Cook an additional 8 to 10 minutes, stirring occasionally so that all the vegetables will evenly cook.
- Taste veggies, adjust seasonings as needed and serve immediately. Enjoy!
Nutrition Facts : ServingSize 1/4th of recipe, Calories 124 calories, Sugar 7.2 g, Sodium 415 mg, Fat 7.2 g, SaturatedFat 1.1 g, Carbohydrate 12.5 g, Fiber 4.9 g, Protein 4.6 g
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
FRESH SAUTéED VEGETABLES
Mix eight different vegetables for our Fresh Sautéed Vegetables recipe. These Fresh Sautéed Vegetables are seasoned with vinegar and Italian salad dressing mix for a simple yet effective veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat.
- Add vegetables; cook and stir until crisp-tender.
- Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
More about "simple sautéed vegetables food"
SIMPLE SAUTEED VEGETABLES - SPACESHIPS AND LASER …
From spaceshipsandlaserbeams.com
15+ SAUTéED VEGETABLE SIDE DISH RECIPES IN 20 MINUTES
From eatingwell.com
EASY SAUTéED VEGGIES - AN EASY AND DELICIOUS VEGETABLE …
From thelifejolie.com
SAUTEED VEGETABLES - COOKING CLASSY
From cookingclassy.com
20+ TASTY SAUTéED VEGETABLES RECIPES – NUTRICIOUSLY
From nutriciously.com
EASY SAUTEED VEGETABLES
From inspiredtaste.net
5/5 (2)Calories 86 per servingCategory Side Dish
CAPONATA ALLA GIUDIA: SICILIAN AUBERGINE AND VEGETABLE STEW
From bbc.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
SAUTéED VEGETABLES - THE COOKIE ROOKIE®
From thecookierookie.com
21 EASY SAUTEED VEGETABLE RECIPES FOR MEAL PREP! - MOMS AND …
From momsandhealth.com
EASY SAUTEED VEGETABLES - MAMA LOVES FOOD
From mamalovesfood.com
QUICK VEGETABLE SAUTE - EATINGWELL
From eatingwell.com
10 BEST SAUTEED VEGETABLES RECIPES | YUMMLY
From yummly.com
SAUTéED VEGETABLES: THE PERFECT SIDE DISH, ITALIAN-STYLE
From lacucinaitaliana.com
EASY SAUTéED VEGETABLES RECIPE - THE ROASTED ROOT
From theroastedroot.net
SPRING PRODUCE GUIDE: WHAT'S IN SEASON IN SPRING - REAL SIMPLE
From realsimple.com
SIMPLE SAUTéED VEGETABLES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
VEGETABLE FRIED RICE RECIPE - FOOD FAITH FITNESS
From foodfaithfitness.com
SIMPLE VEGETABLE SAUTE RECIPE | ALTON BROWN
From altonbrown.com
VEGETABLES STAR IN VORACIOUSLY’S PLANT POWERED II RECIPE NEWSLETTER ...
From washingtonpost.com
SAUTEED VEGETABLES RECIPE (20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love