Colorful Sauteed Vegetables Recipes

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ULTIMATE SAUTEED VEGETABLES



Ultimate Sauteed Vegetables image

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

2 multi-colored bell peppers (we used red and yellow)
1 medium red onion
1 large carrot
1 head broccoli (8 ounces, stem on)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground black pepper

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

SAUTEED VEGETABLES



Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 12

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

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.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

COLORFUL VEGETABLE FAJITAS



Colorful Vegetable Fajitas image

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 12

8 (8 inch) flour tortillas
2 tablespoons vegetable oil
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 teaspoon minced garlic
1 yellow squash, halved and sliced into strips
½ cup salsa
1 teaspoon ground cumin
½ teaspoon salt
1 cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro

Steps:

  • Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  • In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  • Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 64.7 g, Cholesterol 25.1 mg, Fat 22.8 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 8.1 g, Sodium 1111.3 mg, Sugar 5.3 g

COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

Make and share this Colorful Vegetable Saute recipe from Food.com.

Provided by jkoch960

Categories     Peppers

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive oil or 1 tablespoon vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar or 4 teaspoons white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes.
  • Add cabbage, salt and pepper; saute 1 minute longer.
  • Combine vinegar and water; pour over the vegetables. Saute 3 minutes more.
  • Sprinkle with sesame seeds; cook and stir for 1 minute.

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 teaspoon olive oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty--and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite 'jobs'!

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 11

2 medium (blank)s medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium (blank)s medium zucchini, julienned
4 medium (blank)s medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
¼ teaspoon salt
¼ teaspoon pepper
4 teaspoons cider or white wine vinegar
¼ cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.3 g, Cholesterol 0 mg, Fat 2.6 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 101.4 mg, Sugar 5.9 g

FRESH VEGETABLE SAUTE



Fresh Vegetable Saute image

This wonderful dish is definitely company worthy and was found on the Kraft Foods website. It is a very colorful dish that makes a great presentation for your next dinner party.

Provided by Marie

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup diagonally sliced carrot
3/4 cup snow peas
3/4 cup sliced yellow squash
1/2 cup sliced mushrooms
1/2 cup red pepper, strips
1/2 cup onion, wedges
1/4 cup red wine vinegar
1 package good seasons Italian salad dressing mix
salt and pepper, to taste (optional)

Steps:

  • Heat oil in large skillet on medium-high heat and add vegetables.
  • Cook and stir until crisp tender.
  • Stir in vinegar and salad dressing mix and cook until heated through, stirring occasionally.
  • Adjust seasoning as necessary by adding salt and pepper.

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