Sauteed Vegetable Recipes
Sauteing is a nice way to prepare vegetables. This page contains sauteed vegetable recipes.
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Full of your garden's bounty, or the grocer's bounty, this dish cooks up in only a few minutes and is so good! A healthy, easy and tasty recipe to try.
Total Time: About 25 minutes prep
Yield: 6-7 side servings
Source: My garden
- 1 zucchini, sliced thin
- 1/2 large yellow crookneck squash, peeled, seeded, sliced thin
- 2 cobs of corn, kernels cut off
- 1 3/4 cup tightly packed mustard greens, kale or spinach
- 1/4 cup olive oil
- 1 Tbsp basil
- 1/2 tsp garlic powder
- 3 Tbsp braggs amino acids or soy sauce
- I highly recommend using a mandolin slicer. They are quite inexpensive and can be found at most large grocery stores. They make quick work of slicing veggies and get them nice and thin!
- Cut your squash in half and remove seeds.
- Slice your squash.
- Cut your fresh kernels of corn from the cob.
- Chop the greens.
- Add all of this with your oil and seasonings to a nice hot pan.
- Saute for about 6 minutes. You want your veggies tender, yet crisp.
- This is Braggs seasoning by the way. You can order it online, just google "Braggs", or find it in most health food stores. It's super healthy and yummy!
- All done!
November 10, 20095 found this helpful
- 1 lb. broccoli, florets cut in bite size pieces and stems thinly sliced
- 5 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1/4 cup Parmesan cheese, grated
Steam broccoli in a pot over boiling water. Reduce heat and cook until tender but still firm, about 2 to 3 minutes.
In a large skillet over medium heat, heat olive oil and saute garlic for a minute or two. Stir in the broccoli and sauté 2 to 5 minutes, or until desired doneness.
Serve with Parmesan on the side for sprinkling.
By Ann from Richland, WA
I just love summer vegetables. They are beautiful in color and delicious to taste. There is so much you can do with summer vegetables, cooked or raw. Be creative! Enjoy your veggies before summer is over.
In a large skillet, saute zucchini and onion in oil until tender, about 10 minutes. Stir in the garlic, Italian seasoning, salt and pepper; saute 1 minute longer.
Add vinegar and saute for 1-2 minutes or until liquid is evaporated and zucchini is evenly coated. Happy tasting.Read More...
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