Best Sauteed Vegetable Recipes

ULTIMATE SAUTEED VEGETABLES

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.

GARLIC VEGETABLE SAUTE

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.

SAUTEED VEGETABLES

Steps:

• Heat olive oil in a 12-inch skillet over medium-high heat.
• Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
• Add squash, saute 3 minutes.
• Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
• Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

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.

SAUTEED VEGETABLES

Steps:

• In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.

GREAT SAUTEED VEGETABLES

Steps:

• Spay Pam in large heavy skillet add vegetables then add spices.
• Cook over medium high heat about 4 minutes stirring often.
• Add Wine and cover for 3 minutes more, stir once every minute.
• Remove from heat to stop cooking and serve on warmed plate.
• Don't cook to long covered as this will create to much steam thus releasing the water soluble vitamins into the air instead of your body.

FRESH SAUTéED VEGETABLES

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.

SAUTEED MIXED VEGETABLES

Steps:

• Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside.
• Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size).
• Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes.
• Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.

SAUTEED SPRING VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
• Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
• Remove from heat, add basil, and toss to combine.