Sautéed Vegetables

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Photo attribution: 

Flickr: Naotake Murayama
Sautéed Vegetables
Budget-friendly recipe
467

Sautéeing vegetables is quick and keeps a little crunch that your family will love.

Ingredients

What You'll Need

  • Measuring spoon
  • Vegetable peeler
  • Cutting board
  • Sharp knife
  • Medium pan with lid

Directions

  1. Wash and/or peel the veggies as needed and cut into ½-inch pieces or ½-inch slices, depending on the vegetable.
  2. In a medium sauté pan, heat oil with garlic. Add the vegetables and cook for about 1 minute. Add any dried seasonings at this point. Cover and cook for 3 more minutes.
  3. Sprinkle with salt and pepper and herbs to taste.

Chef Tips

  • Sauté zucchini with garlic and tarragon, parsley, thyme or basil.

  • Add a squeeze of lemon or a sprinkle of parmesan cheese at the end.

  • Sauté cauliflower with ground cumin, curry powder and red pepper flakes with oil. Cook until the cauliflower is softened but crisp. If it starts to brown before it’s cooked, add ½ c. water to the pan; it will steam the cauliflower but then evaporate.

Nutrition Info and more

Serving size:
1
cup
Attribution

Publication: 

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