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
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 MIXED VEGETABLES
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside.
- Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size).
- Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes.
- Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.
SAUTEED MIXED VEGETABLES
Steps:
- Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.
FRESH SAUTéED VEGETABLES
Mix eight different vegetables for our Fresh Sautéed Vegetables recipe. These Fresh Sautéed Vegetables are seasoned with vinegar and Italian salad dressing mix for a simple yet effective veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat.
- Add vegetables; cook and stir until crisp-tender.
- Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
MIXED-ROOT-VEGETABLE SAUTé
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 15m
Number Of Ingredients 10
Steps:
- Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.
- Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.
- Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste
- Garnish with lime wedges and serve.
PARMESAN VEGETABLE SAUTE
"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
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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