Colorful Vegetable Saute 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.

COLORFUL VEGETABLE MEDLEY SIDE DISH

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.

COLORFUL VEGETABLE FAJITAS

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.

COLORFUL VEGETABLE SAUTE

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

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.

SPRING VEGETABLE SAUTE

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.

COLORFUL VEGETABLE SAUTE

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.

FRESH VEGETABLE SAUTE

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.