PASTA AND VEGETABLE SAUTE
A colorful and tasty presentation.
Provided by ANGCHICK
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 14
Steps:
- Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
- Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
Nutrition Facts : Calories 505.4 calories, Carbohydrate 59.4 g, Cholesterol 68 mg, Fat 24.5 g, Fiber 8.3 g, Protein 12.6 g, SaturatedFat 3.7 g, Sodium 187.5 mg, Sugar 5 g
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 VEGGIES
A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.
Provided by Boomette
Categories One Dish Meal
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
- In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
- Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.
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
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.
More about "sauteedveggies recipes"
HOW TO SAUTé VEGETABLES: QUICK AND HEALTHY RECIPE - EASY
From food.onehowto.com
Total Time 15 mins
- In order to start making sautéed vegetables, wash all the ingredients that you will cook to remove any remaining dirt or chemicals they may contain. We've proposed a varied list of veggies that are delicious when sautéed, but if you don't like some of them they can be substituted by any other of your choice.Once the vegetables are clean you can proceed to chop them; in the case of peppers, zucchini, eggplant and onions, the best cutting technique is the julienne. When the veggies are cut into thin strips, their flavors are better blended. Reserve.
- Proceed to work the asparagus by first cutting the bottom off, because it is harder. Leave only softer, more flexible stem.As for the artichoke, remove the harder layers and leave only the softer bits in the middle. Then, cut it into four quarters so that they can be well integrated with the flavor of the other ingredients. Reserve.To finish preparing the vegetables, wash the mushrooms. If they are whole, laminate them so that their flavor mixes well with the remaining ingredients.
- Once all the vegetables are clean and chopped, it is time to pour a little oil in the pan and heat it. When it's hot, we can start to sauté the vegetables, but beware: The cooking time for mushrooms and asparagus is different, so it's very important to stick to the following order:Start with the asparagus, which are slower to cook.After 5 minutes, introduce the artichokes and peppers. Sauté and stir well for the flavors to blend.After 2 minutes, add the zucchini and eggplant. Stir again.When we see that the vegetables are about to be cooked, add the mushrooms and onions.As you can see, this process is very quick. Since you've used so little oil, it's also very healthy.
- Remember to keep stirring all the while to prevent the vegetables from sticking nor bursting into flames. Remove them from the fire when you see that they are already done. To check if the sautéed vegetables are ready, it will suffice to pierce them with a fork. If they are a bit raw, leave them for a bit longer so that they are perfect.In general, sautéed vegetables usually take about 15 minutes at the most to make.
FRESH SAUTEED VEGETABLES FOR AN EASY SIDE DISH - FINDING ZEST
From findingzest.com
5/5 (2)Category SideServings 4Total Time 12 mins
HOW TO SAUTE VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
Estimated Reading Time 2 mins
10 BEST HEALTHY SAUTEED VEGETABLES RECIPES | YUMMLY
From yummly.com
SAUTéED VEGETABLES RECIPE - CENTERCUTCOOK
From centercutcook.com
SAUTéED VEGETABLES WITH HERBS AND GARLIC - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory Side DishServings 8Calories 126 per serving
- Heat the oil in large pot over medium-high heat. Add the garlic, tarragon, and thyme; sauté about 30 seconds. Add the carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in.
SAUTéED VEGETABLES RECIPE - HEALTHY & TASTY SALAD
From cookingwithsiddhi.com
5/5 (4)Category SaladServings 2Calories 185 per serving
- Add salt to taste and stir. On a low flame sauté for about two minutes. (Do not overcook the ingredients)
SAUTéED VEGETABLES: 20+ TASTY RECIPES + TOP TIPS ...
From nutriciously.com
5/5 (1)Total Time 20 minsCategory RoundupsPublished 2021-08-07
- Pumpkin Thai Veggie Sautée. This tasty Thai dinner idea with lots of oil-free sautéed vegetables is best served over rice and comes with a super flavorful stir-fry sauce!
- White Sauce Pasta with Vegetables. We love serving sautéed vegetables with pasta! Colorful bell peppers, broccoli florets, onion, garlic and corn are cooked in a skillet for a couple of minutes, then mixed with pasta and creamy vegan white sauce.
- Chow Mein Vegetable Noodles. This vegan Chow Mein noodles dish is easy to make in under 30 minutes and packed with nutrients and flavor! Use any vegetables you like, sauté them for 8 minutes and drown them together with cooked noodles in a delicious homemade sauce.
- Creamy Mushroom Pea Risotto. Creamy, rich and flavorful, this Italian classic features a bunch of sautéed mushrooms, leek, onion and peas. Cook them over medium heat for a few minutes while stirring from time to time, then add uncooked rice, soy milk, veggie broth and a handful of spices.
- Fajitas with Sautéed Veggies. Photo Credit: theliveinkitchen.com. Use flavorfully sautéed mushrooms, onion, bell pepper and broccoli to make these 15-minute vegan fajitas!
- Sautéed Carrots in Maple Thyme Glaze. Photo Credit: mypureplants.com. Sautéed carrots in maple thyme glaze is a real crowd-pleaser not just among adults, but among kids as well.
- Creamy Polenta Breakfast Bowls. Photo Credit: www.healthylittlevittles.com. Serve some sautéed vegetables alongside cheesy tofu scramble in a scrumptious polenta breakfast bowl!
- Sautéed Broccoli and Potatoes. Photo Credit: www.vegrecipesofindia.com. This super simple recipe combines hearty potatoes with satisfying sautéed broccoli and can be used either as a main meal or healthy side dish.
- Veggie-Stuffed Chickpea Omelette. Perfect for brunch or weekend breakfast, this chickpea omelette is ready in 30 minutes total, high in protein and stuffed with colorful sautéed vegetables!
- Sautéed Kale with Blackened Tofu. Photo Credit: simple-veganista.com. This recipe combines delicious blackened tofu seared with a spicy cajun-creole style seasoning, quinoa and savory sautéed kale.
EASY SAUTéED VEGGIES - AN EASY AND DELICIOUS VEGETABLE ...
From thelifejolie.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 35 mins
- Add asparagus and zucchini and reduce the heat to slightly below medium. Saute for 5 minutes stirring often.
PAN GRILLED CHICKEN & SAUTEED VEGETABLES - DELICIOUS MEETS ...
From deliciousmeetshealthy.com
Ratings 2Category Main CourseCuisine AmericanTotal Time 30 mins
- Rub chicken with olive oil on both sides, season on both sides with salt, pepper, paprika and garlic powder. Place chicken in hot oil and reduce heat to medium high. Cook chicken for about 3 minutes on each side.
- Add 1 Tbsp olive oil to a stainless steel pan and heat the oil to medium high heat. Add the onion and garlic. Add a pinch or two of salt to onions. Cook onions until translucent, stirring often, and don't let them brown.
- Add the remaining vegetables to the pan, 2 Tbsp of olive oil and season with another pinch of salt. Stir vegetables, season with pepper and crushed mint. Stir again and cover with lid. Cook vegetables for about 7-8 minutes, stirring often, and don't let them brown or stick to the pan. Remove the pan from the heat and serve with chicken.
EASY SAUTEED VEGETABLES - BERRY&MAPLE
From berrymaple.com
4.7/5 (3)Total Time 20 minsCategory Main Course, Side DishCalories 149 per serving
- Heat butter or ghee in the medium size skillet. Add chopped onions and cook over medium heat for 2-3 minutes. Add sliced bell pepper. Add salt, basil and freshly ground pepper. Cook stirring for 2 minutes.
HOW TO SAUTE VEGETABLES | LEARN 2 EASY WAYS TO COOK ANY ...
From thenewbaguette.com
4.7/5 (9)Category Side DishesServings 4Total Time 15 mins
- Method #1 (for softer vegetables with a higher water content, like zucchini, bell peppers, mushrooms, fennel, or asparagus): In a large non-stick skillet over a medium-high flame, heat enough oil to coat the bottom of the skillet. Add the vegetables and cook untouched until they’re lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are lightly softened and browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
- Method #2 (for harder vegetables, like broccoli, sweet potatoes, or carrots): Place your vegetables in a large non-stick skillet and add a splash of water, about 2-4 tablespoons. Place over medium heat, cover tightly with a lid, and steam until the vegetables are bright in color and just starting to soften, about 4 minutes. Remove the lid, raise the heat to medium-high, and allow any remaining water to evaporate. Then stir in a bit of oil and cook untouched until the vegetables are lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
SIMPLE SAUTEED VEGETABLES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 3Category Side DishCuisine AmericanTotal Time 35 mins
- Add carrots, asparagus, and red bell pepper to the skillet and cook for 6-8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
- Next add mushrooms, minced garlic, butter, salt, pepper, and italian seasoning. Cook vegetable mixture for 5-7 minutes stirring often.
SPAGHETTI SQUASH WITH SAUTEED VEGGIES | THE COZY APRON
From thecozyapron.com
Reviews 8Category EntreeCuisine AmericanTotal Time 1 hr 20 mins
- On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
- Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
- While the spaghetti squash roasts, make your toasted breadcrumbs: add the panko breadcrumbs to a small bowl, add a sprinkle of salt, the remaining 1/4 teaspoon of granulated garlic, plus 1 teaspoon of olive oil, and use a fork to combine. Place a small pan over high heat, and once hot, add the seasoned crumbs to it, stirring constantly until golden-brown and toasted, about 1-2 minutes; set the toasted breadcrumbs aside.
10 SIMPLE AND AWESOME HOMEMADE SAUTé SAUCES - ONE GREEN …
From onegreenplanet.org
- Basic Stir-Fry Sauce. The first sauce everyone needs to have in their repertoire is a basic stir-fry sauce. Whether you are making a big veggie stir-fry or just sautéing up some green beans, this is a good go-to Chinese sauce.
- Spicy Orange Sauce. This is the sauce I use to make a vegan version of the Chinese dish Orange Chicken. It works well with tofu, tempeh or any vegan chicken.
- Mango Pineapple Hoisin Sauce. This sauce combines fresh juice with sweet Chinese barbecue sauce and spicy hot sauce. You can use whatever fruit juices you like but they should be balanced so choose one sweet fruit like mango and one more acidic fruit like pineapple.
- Sweet and Sour Sauce. I typically find most sweet and sour sauces too cloying. My version of Sweet and Sour Sauce is a perfect blend of savory and sweet.
- Citrus Sauce. This sauce is a combination of bright, sweet citrus and hot Caribbean flavors. It is perfect with tofu, tempeh, and seitan or served or any vegetable or rice.
- Thai Curry Coconut Sauce. It doesn’t take a ton of ingredients to make a quick curry sauce if you start with curry paste. It comes in red, green or yellow curry flavors and contains all the specialty ingredients such as lemongrass and chiles.
- Spicy Peanut Sauce. Peanut butter is such a perfect food. You can eat it for breakfast, lunch, dinner and snacks. It’s also wonderful as a saute sauce that is easy to make.
- Balsamic Dijon Pan Sauce. Pan sauces are the easiest to make. Anytime you saute something, you have the opportunity to make a pan sauce. Whatever you cooked usually leaves little brown bits in the pan; this is called the fond.
- Lemon-Olive Pan Sauce. I love Moroccan flavors: the heat of cumin, the brightness of coriander, the spice of cinnamon and the tangy salt of olives. This sauce only takes a few minutes to cook but the flavors are rich and deep.
- Savory Vegan Diane Sauce. This sauce comes from a classic, American dish called Steak Diane, which is steak that is served with a pan sauce of butter, mushrooms, mustard, shallots, cream, truffles and Worcestershire sauce.
GARLIC SAUTéED VEGETABLES - SWANSON
From campbells.com
5/5 (2)Total Time 30 minsServings 8Calories 19 per serving
SAUTEED VEGGIES RECIPE- AN AMAZINGLY TASTY KETO SNACK
From instafitness.in
5/5 (4)Category Side Dish, SnackCuisine AmericanTotal Time 25 mins
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