Time 20m Yield 4 Number Of Ingredients 8 Steps:
Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets. Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Time 20m Number Of Ingredients 12 Steps:
Heat olive oil in a 12-inch skillet over medium-high heat. Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly). Add squash, saute 3 minutes. Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender. Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.
Time 25m Number Of Ingredients 6 Steps:
In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium heat for 15 minutes or until beans are crisp-tender.
Number Of Ingredients 6 Steps:
Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside. Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size). Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes. Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.
More about “sauteed vegetables recipes”
Time 25m Yield Makes 8 servings. Number Of Ingredients 7 Steps:
Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
