Great Sauteed Vegetables Recipes
ULTIMATE SAUTEED VEGETABLES
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
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
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
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
GARLIC VEGETABLE SAUTE
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
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
SAUTEED VEGETABLES
Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.-Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium heat for 15 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.
GREAT SAUTEED VEGETABLES
Make and share this Great Sauteed Vegetables recipe from Food.com.
Provided by Eric Walker
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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.
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