Sautéed vegetables are a quick, healthy, and versatile dish that can be served as a side or incorporated into a main course. You can use a variety of vegetables depending on what you have on hand or what’s in season. Here's a simple recipe to guide you:
Sautéed Vegetables Recipe
Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced into strips
- 1 zucchini, sliced into half-moons
- 1 carrot, thinly sliced (or julienned)
- 1 cup mushrooms, sliced
- 1 handful of cherry tomatoes, halved (optional)
- 1 teaspoon fresh herbs (such as thyme, rosemary, or basil) or ½ teaspoon dried herbs
- Salt and pepper to taste
- Optional garnish: Fresh parsley or grated Parmesan cheese
Instructions:
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Prepare the Vegetables:
- Wash and slice all the vegetables as instructed. Try to keep the pieces relatively uniform in size so they cook evenly.
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Heat the Pan:
- Heat a large skillet over medium-high heat.
- Add the olive oil or butter and allow it to melt and coat the bottom of the pan.
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Cook the Aromatics:
- Add the sliced onion to the skillet and sauté for 2-3 minutes until it begins to soften.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
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Add the Harder Vegetables:
- Add the sliced carrots and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften but still have some crunch.
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Add the Softer Vegetables:
- Add the zucchini and mushrooms to the skillet. Continue to sauté for another 5-7 minutes until all the vegetables are tender but not mushy.
- If using cherry tomatoes, add them in the last 2-3 minutes of cooking so they soften slightly but maintain their shape.
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Season and Serve:
- Sprinkle the vegetables with the fresh or dried herbs, salt, and pepper. Toss everything to combine well.
- Taste and adjust the seasoning if necessary.
- Serve the sautéed vegetables hot, garnished with fresh parsley or a sprinkle of grated Parmesan cheese if desired.
Variations:
- Asian-Inspired: Add a splash of soy sauce and a dash of sesame oil during the last minute of cooking. You can also toss in some ginger and use vegetables like bok choy or snap peas.
- Mediterranean Style: Add some olives, artichoke hearts, and a sprinkle of feta cheese.
- Spicy Kick: Sprinkle in some red pepper flakes or sliced chili peppers for some heat.
- Herb Butter: Use a mixture of butter and herbs like dill or parsley to coat the vegetables.
This dish is very flexible, so feel free to use whatever vegetables you prefer or have on hand. Sautéed vegetables are a healthy, colorful addition to any meal!
