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 Deeli from Richland, WA
I just love summer vegetables, because they are beautiful in color and delicious to taste, cooked or raw. Be creative! Enjoy your veggies before summer is over.
- summer (yellow) squash, sliced
- zucchini quash, sliced
- 1 cup red Bermuda onion, sliced
- 2-3 cloves garlic, sliced
- 2 large vine ripe tomatoes, diced
- 1 Tbsp fresh chopped basil
- seasonings to taste (salt, black pepper, dill or any seasoning you like)
- 2 Tbsp ex-virgin olive oil
- 1 Tbsp butter*
- shredded cheese (optional)
*Tip: butter can keep olive oil from burning.
- Slice, dice, cut, and chop your vegetables.
- Using a large skillet, prepare it with olive oil and butter over med-high heat.
- Layer your squash, and then all your other veggies. Stir together to evenly coat them with oil.
- Add your spices, and mix well.
- Cook for as long as you like for your preferred consistency. Do taste tests. When you are satisfied, remove to a serving bowl. Serve alone, as a side dish, or over some rice.
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...
Put all ingredients in a medium saucepan with 2 cups of warm water, bring to a boil, simmer over low heat for 4 minutes. Drain off any extra liquid, toss onto colorful platter, and serve while still hot! Enjoy!Read More...