Sautéeing vegetables is quick and keeps a little crunch that your family will love.
What You'll Need
- Measuring spoon
- Vegetable peeler
- Cutting board
- Sharp knife
- Medium pan with lid
Wash and/or peel the veggies as needed and cut into ½-inch pieces or ½-inch slices, depending on the vegetable.
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.
Sprinkle with salt and pepper and herbs to taste.
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.