Sardine And Vegetable Saute Recipes

ITALIAN VEGETABLE SAUTE

Italian Vegetable Saute image

"This speedy side dish is loaded with flavor," comments Kenda Nicholson, Honey Grove, Texas. "It's a wonderful way to use up garden bounty-the recipe was the result of an abundant crop of green peppers my parents grew."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 medium green peppers, sliced
1 garlic clove, minced
1 teaspoon Italian seasoning
1 tablespoon butter
1 cup cherry tomatoes, halved
1/2 cup seasoned croutons, optional

Steps:

In a skillet, saute the peppers, garlic and Italian seasoning in butter until peppers are crisp-tender, about 5 minutes. Add tomatoes; cook for 1-2 minutes or until heated through. Sprinkle with croutons if desired.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 26mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SARDINE AND VEGETABLE SAUTE

Sardine and Vegetable Saute image

This is a quick, easy one-pan dish that takes minutes to prep and cook. I made this in a grab-what-you've-got-and-cook-it moment and it was an unexpected hit. I was rather surprised at how it turned out. The sardines are more savory than "fishy" and go well with this combination of veggies. Putting the oil, seasonings, and vegetables together in a gallon zip lock baggie and tumbling to coat the vegetables distributes the flavor more evenly from the start and the dish requires less stirring in the pan to mix. I use tomato paste that comes in a tube to cut down on waste.

Provided by StarFire22

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon roasted garlic granules
1 teaspoon salt (optional)
1 bunch collard greens, chopped
2 yellow squash, sliced
1 medium onion, chopped
2 (4 1/4 ounce) cans sardines in water, undrained
2 tablespoons tomato paste
1 tablespoon water

Steps:

Place seasonings and vegetables into 1 gallon zip lock bag and tumble until all the vegetables are coated thoroughly.
Empty coated vegetables into large skillet and saute 5 - 7 minutes over medium heat.
Add sardines, tomato paste and water
Stir thoroughly breaking sardines into small pieces.
Saute 5 - 7 more minutes or until vegetables are tender.
Serve and enjoy.

Nutrition Facts : Calories 140.6, Fat 7.7, SaturatedFat 1.1, Sodium 99.5, Carbohydrate 16.1, Fiber 5.8, Sugar 6.4, Protein 5

SWEET VEGETABLE SAUTE

Sweet Vegetable Saute image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil
2 medium onions, sliced
Kosher salt and freshly ground black pepper
3 large zucchini, sliced in half lengthwise, then thinly sliced into half circles
1 teaspoon herbes de Provence (or just basil, oregano, and marjoram)

Steps:

In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it's done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible.

Nutrition Facts : Calories 137 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams

VEGETABLE SAUTE

Vegetable Saute image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon peanut oil, plus 1 teaspoon
2 teaspoons sliced scallions, plus 1 teaspoon
2 teaspoons chopped ginger
1 tablespoon minced garlic, plus 2 teaspoons
Pinch red pepper flakes
4 baby carrots, tops removed, halved lengthwise
4 radishes, quartered
4 baby turnips, quartered
2 tablespoons water
4 baby patty pan squash, quartered
1/4 red bell pepper, seeded, cored and cut into strips
1/4 green bell pepper, seeded, cored and cut into strips
1/4 yellow bell pepper, seeded, cored and cut into strips
1 cup Romanesco florets
4 asparagus spears, cut into 1 1/2-inch lengths
Freshly ground black pepper
2 tablespoons soy sauce
1/4 cup baby spinach leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

Heat a saute pan over high heat. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.

VEGETABLE SAUTE

Vegetable Saute image

Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound eggplant, cut into 1-inch dice
1/2 pound white mushrooms, halved
Salt and pepper
1 pound zucchini, cut into 3/4-inch chunks
2 1/2 cups water
1 can tomato puree (14 1/2 ounces)
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 teaspoons wine vinegar
1/3 cup chopped fresh parsley

Steps:

In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.

Nutrition Facts : Calories 258 g, Fat 8 g, Protein 12 g

SPRING VEGETABLE SAUTé

Spring Vegetable Sauté image

Provided by Oliver Strand

Categories Bean Onion Side Sauté Easter Passover Vegetarian High Fiber Artichoke Asparagus Spring Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

Zest and juice from 1 lemon plus more juice for seasoning
2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
Kosher salt
1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
2 tablespoons extra-virgin olive oil plus more for drizzling
1 tablespoon unsalted butter
1 medium red onion, finely chopped
Freshly ground black pepper
2 tablespoons thinly sliced fresh mint leaves

Steps:

Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

PARMESAN VEGETABLE SAUTE

Parmesan Vegetable Saute image

"I came up with this recipe one evening when I didn't have enough time to make pasta primavera," recalls Caroline Sperry in Shelby Township, Michigan. "It's a hearty veggie dish...and so savory and fun to toss around in a skillet!"

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium zucchini, cut into 1/4-inch slices
1-1/4 cups sliced fresh mushrooms
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese

Steps:

In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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