Simple Delicious Sauteed Vegetables

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.

Ingredients

Listed here are the veggies I used in this recipe. Don’t be limited by this list. Use what you have on hand, or whatever veggies you prefer. Aim for a variety of colors and textures. Feel free to get creative with the seasonings, too. See below for suggested variations.

• Carrots. Peel and cut into thinly sliced rounds.
• Broccoli. I like to use just the crowns chopped into bite-sized pieces.
• Zucchini. If it’s a small one, use the whole zucchini, cut into chunky half-rounds. Or use half of a large zucchini.
• Red bell pepper. Cut into bite-sized slices.
• Sugar snap peas. Cut the stem-y ends off and throw them in whole.
• Olive oil or avocado oil. Since you’re adding the veggies to the skillet before the oil is heated up to the smoke point, olive oil is a good choice for this recipe. Avocado oil is another good choice.
• Minced garlic.
• Basil. Use 1/4 tsp dried or 2 Tbsp chopped fresh. Use fresh if it’s in season or you have some on hand.
• Oregano. Use 1/4 tsp dried or 2 Tbsp chopped fresh. Use fresh if it’s in season or you have some on hand.
• Kosher or sea salt.
• Freshly ground black pepper.
• Butter to coat the cooked veggies provides a full-bodied, satisfying flavor.
• Fresh thyme or parsley for garnish (optional)

How to Sauté Veggies

Step 1 – Chop all the veggies before you start cooking. The sauteeing step will come together quickly, so you want to have everything cut up and ready to go. Cut everything into bite-sized pieces or smaller. Cut hard vegetables such as carrots and broccoli into small pieces so they will cook through faster. Cut softer veggies such as zucchini or peppers into slightly larger pieces so they don’t get limp too quickly.

Step 2 – Preheat your skillet. You want the veggies to hit a hot skillet so that any moisture coming out of them evaporates quickly rather than sitting in the pan to steam and soften them. The pan is ready when a sprinkle of water sizzles and jumps on the surface. Add the oil, spread it around to cover the surface of the skillet, and allow it to heat for a minute, but not to the point of smoking.

Step 3 – Add the carrots and broccoli. Once the olive oil is hot, add the carrots and the broccoli. Since these are harder vegetables, they need a little bit of extra cooking time. Cook for 2-3 minutes, stirring occasionally to prevent scorching on the bottom.

Step 4 – Add the zucchini, red pepper, and peas. This is also the time to add the minced garlic and the dried or fresh spices/herbs. Saute for an additional 2-3 minutes, until the vegetables are beginning to soften. You want everything still crisp-tender, not limp and mushy.

Step 5 – Add butter, salt, and pepper. Remove the finished veggies from the heat and add the butter, salt, and pepper. Stir to coat, and serve immediately. Garnish with fresh thyme or parsley if desired.

Mix It Up!

Vegetable variations

I used carrots, broccoli, red bell pepper, zucchini, and sugar snap peas for my vegetable sauté, but you can swap in so many different types of vegetables. I like to aim for a variety of colors and textures. Chop them into shapes and thicknesses that will fit well with the cooking times required by different vegetables.

Here are some vegetables you could try, arranged in order from longest to shortest cooking times:

• Carrots
• Broccoli
• Red or Yellow Onion
• Cauliflower
• Brussels Sprouts
• Green Beans
• Sugar Snap Peas
• Snow Peas
• Asparagus
• Mushrooms
• Kale

Seasonings to sample

I generally stick with a basic combination of basil, oregano, salt, and pepper for my vegetables because it’s quick, easy, and delicious. But feel free to switch up with seasonings to match your meal.

Here are some other seasoning ideas:

• Lemon Pepper
• Taco Seasoning
• Greek Seasoning
• Curry Powder
• Herbs de Provence
• Steak Seasoning
• Garlic and Dill
• Fajita Seasoning
• Simple Salt & Pepper