Best 8 Quick Julienned Vegetable Saute Recipes

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**Savor the Symphony of Flavors: A Culinary Journey through Julienned Vegetable Sauté Recipes**

Embark on a culinary adventure with our collection of julienned vegetable sauté recipes, a vibrant symphony of flavors that will tantalize your taste buds. Discover the art of transforming simple vegetables into extraordinary dishes, as we guide you through a variety of sautéing techniques, each showcasing the unique characteristics of different vegetables. From the tender-crisp crunch of bell peppers to the earthy sweetness of zucchini, each recipe promises a delightful harmony of textures and flavors. Prepare to be inspired as we unveil a range of mouthwatering sautéed vegetable creations, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)



Quick Julienned Vegetable Saute Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 6

1 carrot
1 zucchini
1 summer squash
Olive oil
Fresh minced garlic
Optional: fresh chopped herbs of your choice (I used leftover rosemary)

Steps:

  • Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.

SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

Fresh vegetables need little more than sauting in oil and tossing with basil to enhance their flavor. Feel free to experiment with different vegetables.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 6

1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red, orange or yellow pepper, julienned
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
3 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil

Steps:

  • In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

JULIENNED SUMMER VEGETABLE MEDLEY



Julienned Summer Vegetable Medley image

"I created this when trying to recreate a fantastic dish we tried at a resort. It's a great source of fresh vegetables and is also low fat." Charlene Chambers - Ormond Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 medium carrots, julienned
1 medium red onion, halved and thinly sliced
2 teaspoons canola oil
2 medium yellow summer squash, julienned
2 medium zucchini, julienned
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.

Nutrition Facts : Calories 55 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

JULIENNE OF WINTER ROOT VEGETABLES



Julienne of Winter Root Vegetables image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 medium onion, cut into fine julienne
2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne
2 medium carrots, peeled and cut into 2 x 1/4inch julienne
8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne
Salt, sugar and freshly ground black pepper
Juice of 1 large lime

Steps:

  • In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
  • Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
  • Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

ZUCCHINI AND YELLOW SQUASH JULIENNE



Zucchini and Yellow Squash Julienne image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 5

1/2 cup thinly sliced scallion
1 1/2 tablespoons unsalted butter or olive oil
2 medium zucchini, cut into 2-inch julienne strips
2 medium yellow squash, cut into 2-inch julienne strips
1 medium red bell pepper, chopped fine

Steps:

  • In a 12-inch skillet, preferably non-stick, cook scallion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, bell pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.

HERBED JULIENNED VEGETABLES



Herbed Julienned Vegetables image

This is a beautiful and tasty way to make your diners pay attention to their vegetables! The combination of carrots, celery and turnip provides a mild but flavorful side dish. Take advantage of the seasons, altering the herbs and vegetables to follow your inspiration - tender asparagus spears with chives or chervil in the spring or wild mushrooms with rosemary in the fall.

Provided by Sandi From CA

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 bunch fresh tarragon (or herbs of your choice)
3 tablespoons butter
2 medium carrots
3 celery ribs
1 medium turnip
salt and pepper

Steps:

  • Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
  • With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
  • Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone.
  • Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
  • Unfold the paper round.
  • Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir.
  • Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
  • Serve immediately.

Nutrition Facts : Calories 102.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 141.5, Carbohydrate 5.8, Fiber 1.9, Sugar 3.2, Protein 0.9

GARLIC VEGETABLE SAUTE



Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

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.

Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g

ZESTED CARROT ZUCCHINI JULIENNE



Zested Carrot Zucchini Julienne image

Categories     Side     Sauté     Quick & Easy     Lemon     Orange     Almond     Carrot     Zucchini     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 large carrot
1 large zucchini
1/2 tablespoon unsalted butter
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
2 tablespoons slivered almonds, toasted

Steps:

  • Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

Tips:

  • Choose the right vegetables: For best results, select vegetables such as bell peppers, carrots, broccoli and zucchini that are firm and crisp. Avoid using soft or wilted vegetables, as they will not hold their shape when julienned and cooked.
  • Cut the vegetables evenly: To ensure even cooking, cut the vegetables into uniform strips. Use a sharp knife or a mandoline slicer to achieve thin, consistent julienne cuts.
  • Use a large skillet: A large skillet or wok allows the vegetables to cook evenly without overcrowding. If you use a pan that is too small, the vegetables will steam rather than sauté.
  • Heat the skillet properly: Preheat the skillet over medium-high heat before adding the vegetables. This will help to sear the vegetables and prevent them from sticking.
  • Don't overcrowd the skillet: Cook the vegetables in batches if necessary to avoid overcrowding the skillet. Overcrowding will prevent the vegetables from cooking evenly and will result in soggy, limp vegetables.
  • Stir-fry frequently: Stir the vegetables frequently while they are cooking to ensure even cooking and prevent them from burning. Use a spatula or tongs to gently toss the vegetables so that all sides come into contact with the heat.
  • Season to taste: Season the vegetables with salt, pepper, and other spices to taste. You can also add a splash of soy sauce, rice vinegar, or sesame oil for extra flavor.

Conclusion:

Julienned vegetable sauté is a quick and easy side dish that is packed with flavor and nutrients. By following these tips, you can create a delicious and healthy dish that will complement any main course. Whether you are a beginner or an experienced cook, this recipe is a great way to enjoy the benefits of fresh, seasonal vegetables.

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