Simple Delicious Sauteed Vegetables
By Elizabeth Ciobanu ·
More method than recipe, this infinitely adaptable veggie skillet is the perfect side dish for almost any meat, fish, or pasta entree.
I'm always looking for ways to get my family to eat more vegetables (who isn't!?). Even though my kids would just as soon eat most of their veggies raw, my husband and I usually want something more put together.
I also like to use seasonal veggies, whatever I happen to have available from the garden or farmer's market. This versatile method of throwing a bunch of veggies in a skillet with some seasonings is the perfect way to use what I have on hand.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 6 servings
Ingredients
- 3 carrots
- 1 broccoli crown
- 1 small zucchini
- 1 red bell pepper
- 1 cup sugar snap peas
- 2 tbsp olive oil or avocado oil
- 1 clove garlic, minced
- 1/4 tsp dried basil, or 2 tbsp chopped fresh basil
- 1/4 tsp dried oregano, or 2 tbsp chopped fresh oregano
- 1/8 tsp kosher or sea salt
- Freshly ground black pepper, to taste
- 1 tbsp butter
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Peel and thinly slice the carrots. Cut the broccoli crown into bite-sized pieces and the zucchini into half-rounds (not too thin). Slice the red pepper.
- Preheat the skillet over medium-high heat. Once it's hot, add the olive oil, sliced carrots, and chopped broccoli. Saute for 2-3 minutes, stirring occasionally.
- Add the bell pepper, zucchini, sugar snap peas, minced garlic, basil, and oregano. Saute for another 2-3 minutes, until the vegetables just begin to soften.
- Remove from heat and add butter, salt, and pepper, stirring to coat the vegetables evenly.
- Garnish with fresh thyme or parsley and serve immediately.
Notes
- You can substitute almost any variety of vegetable or seasoning in this recipe. Give hard vegetables extra cooking time.