Colorful Sauteed Vegetables

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"!

Recipe From tasteofhome.com

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
Calories 45 calories
Fat1g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium77mg sodium
Carbohydrate9g carbohydrate (5g sugars
Fiber3g fiber)
Protein2g protein.

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.


COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

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

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.


SAUTEED VEGETABLES



Sauteed Vegetables image

Recipe From foodnetwork.com

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients: 11

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.


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.

Recipe From tasteofhome.com

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
Calories 67 calories
Fat3g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium473mg sodium
Carbohydrate10g carbohydrate (0 sugars
Fiber3g fiber)
Protein3g protein. Diabetic Exchanges

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.


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.

Recipe From allrecipes.com

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients: 11

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
Calories103 calories
Carbohydrate10.3 g
Cholesterol7.6 mg
Fat6.7 g
Fiber2.3 g
Protein2.4 g
SaturatedFat2.4 g
Sodium179.6 mg
Sugar4.2 g

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.




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  1. Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
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