Autumn Vegetable Sauté Recipes

SAUTEED VEGETABLES

Sauteed Vegetables image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

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.

SUMMER VEGETABLE SAUTE

Summer Vegetable Saute image

Fresh vegetables need little more than sauting in oil and tossing with basil to enhance their flavor. Feel free to experiment with different vegetables.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 6

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red, orange or yellow pepper, julienned
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
3 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil

Steps:

In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

GARLIC VEGETABLE SAUTE

Garlic Vegetable Saute image

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

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

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

SPRING VEGETABLE SAUTE

Spring Vegetable Saute image

Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 15

Ingredients

3 lemons, juiced, lemon halves reserved
6 baby artichokes (12 ounces)
1 teaspoon dried oregano
1 clove garlic, cut in half
1/2 teaspoon whole black peppercorns
1 tablespoon olive oil
16 white pearl onions
24 baby carrots, stems trimmed to 3/4 inch
1 1/2 teaspoons salt
12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
3 ounces haricots verts or thin green beans, trimmed
2 tablespoons unsalted butter
3 tablespoons Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 cup fresh flat-leaf parsley leaves
1/8 teaspoon freshly ground black pepper

Steps:

Fill a medium bowl with water and 2 tablespoons lemon juice; set aside. With a knife, remove all but 1/2 inch stem from artichokes. Cut off sharp tips; remove tough outer leaves, trimming down to yellow inner leaves. Quarter artichokes lengthwise. If they have tough purple chokes, remove with a spoon. Rub artichoke pieces with lemon halves, and place them in lemon water as you work.
In a medium saucepan, combine 3 1/2 quarts water, 2 1/2 tablespoons lemon juice, oregano, garlic, peppercorns, and olive oil. Bring to a boil, and add artichoke quarters. Cook 8 minutes, until tender. Let artichokes cool in the cooking liquid.
Meanwhile, fill a medium bowl with ice water; set aside. Bring a medium saucepan of water to a boil. To peel the pearl onions, boil for 1 minute, and remove with a slotted spoon. When cool enough to handle, peel, leaving root and stem ends intact. Set aside.
Return water to a boil. Add carrots and 1 teaspoon salt. Cook 6 minutes, or until tender. Transfer to bowl of ice water to stop cooking. When carrots have cooled, remove from water with a slotted spoon and set aside. When water has resumed boiling, separately repeat blanching and cooling process with remaining vegetables. Blanch haricots verts and scallions 30 seconds each and peeled pearl onions for 3 minutes.
Just before serving, heat 2 tablespoons butter in a large skillet over medium-high heat. Add vegetables, and saute, stirring, until vegetables are hot and coated with butter. Add stock, parsley, remaining 1/2 teaspoon salt, and pepper; toss and serve.

VEGETABLE SAUTE

Vegetable Saute image

Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound eggplant, cut into 1-inch dice
1/2 pound white mushrooms, halved
Salt and pepper
1 pound zucchini, cut into 3/4-inch chunks
2 1/2 cups water
1 can tomato puree (14 1/2 ounces)
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 teaspoons wine vinegar
1/3 cup chopped fresh parsley

Steps:

In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.

Nutrition Facts : Calories 258 g, Fat 8 g, Protein 12 g

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