Best 20 Sauteed Vegetables Recipes

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**Savory and Colorful: A culinary Symphony of Sautéed Vegetables**

Embark on a culinary journey into the world of sautéed vegetables, where vibrant colors meet delectable flavors. Sautéing, a cooking technique that involves tossing vegetables in a pan with a small amount of fat over high heat, brings out their natural sweetness and enhances their textures. From the tender crispness of broccoli to the earthy notes of mushrooms, each vegetable contributes its unique charm to this versatile dish. This article presents a collection of sautéed vegetable recipes, each offering a distinct flavor profile and catering to various dietary preferences. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating a symphony of flavors that will tantalize your taste buds.

Here are our top 20 tried and tested recipes!

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES



Sauteed Snap Peas with Roasted Vegetables image

Crisp snap peas mix deliciously with tender potatoes and mushrooms.

Provided by Nelena Brown

Categories     Side Dish     Vegetables     Onion

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray
1 ½ pounds baby Yukon Gold potatoes, halved
8 ounces baby bella mushrooms, halved
2 tablespoons melted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
8 ounces sugar snap peas, ends and strings removed
½ white onion, minced
⅓ cup chopped green onion

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
  • Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
  • After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
  • Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE



Sauteed Vegetables in Coconut Curry Sauce image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

Steps:

  • In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

ORZO PASTA WITH SAUTEED VEGETABLES



Orzo Pasta With Sauteed Vegetables image

You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.

Provided by Chouny

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

2 cups orzo pasta
4 cups canned chicken broth
1 large onion (finely diced)
2 celery ribs (finely diced)
1/2 green pepper (finely diced)
1/2 yellow pepper (finely diced)
1 zucchini (diced)
8 white mushrooms (sliced)
3 garlic cloves (minced)
2 tablespoons olive oil
2 cups cherry tomatoes (halved)
3/4 cup parmesan cheese (freshly grated)
1 lemon (juiced)
1 lemon (zests)
2 tablespoons olive oil
1/4 cup pasta water (reserved)
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon herbes de provence

Steps:

  • In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
  • Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
  • Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
  • Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
  • Serve cold or hot both ways are delicious.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoon all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoon olive oil
2 small red onions, cut into quarters
1 pounds new potatoes, cut into quarters
8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cup Swanson® Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)

Steps:

  • Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
  • Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
  • Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
  • Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
  • To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES



Broiled Portobello Mushrooms with Sauteed Vegetables image

There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.

Provided by Chef AidF

Time 1h10m

Yield 2

Number Of Ingredients 15

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
  • Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
  • Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
  • Bake in the preheated oven for 30 minutes.
  • While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
  • Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
  • Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g

RED SNAPPER WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES



Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes image

Categories     Fish     Herb     Onion     Bake     Low Fat     Sweet Potato/Yam     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 12

2 medium carrots
1 yellow bell pepper
3 ounces snow peas (about 3/4 cup)
1 cup fresh coriander sprigs
a 3/4-pound sweet potato
3/4 cup Spicy Soy Glaze
2 teaspoons vegetable oil
four 4-ounce red snapper or grouper fillets with skin
2 cups thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
1 tablespoon seasoned rice vinegar
Garnish: lime wedges

Steps:

  • Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
  • Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
  • Preheat oven to 275°F.
  • In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
  • While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
  • Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
  • Garnish plates with lime wedges and serve remaining glaze on the side.

SAUTEED SPRING VEGETABLES



Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

  • Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
  • Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
  • Remove from heat, add basil, and toss to combine.

SAUTEED SCALLOPS WITH VEGETABLES



Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Vinegar     Scallop     Carrot     Fall     Cilantro     Bon Appétit     Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

SAUTEED MIXED VEGETABLES



Sauteed Mixed Vegetables image

Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
4 ounces haricots verts, trimmed
2 medium carrots, peeled and trimmed
2 medium parsnips, peeled and trimmed
1 tablespoon olive oil
1/4 cup coarsely chopped flat-leaf parsley

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.

SAUTEED SPRING VEGETABLES



Sauteed Spring Vegetables image

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES



Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables image

Categories     Soup/Stew     Milk/Cream     Mushroom     Vegetable     Sauté     Root Vegetable     Winter     Chestnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup dried porcini mushrooms (about 1/2 ounce)*
3 cups hot water
2 cups vegetable stock or canned vegetable broth
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped
1/2 cup whipping cream
2 tablespoons dry Sherry
2 tablespoons (1/4 stick) butter
2 large shallots, finely chopped
1 medium carrot, finely chopped
1 small rutabaga, finely chopped

Steps:

  • Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
  • Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)
  • Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
  • Ladle soup into bowls. Top with vegetables and serve.
  • *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

SAUTEED CHICKEN AND VEGETABLES



Sauteed Chicken and Vegetables image

Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests

Provided by tabasco0697

Categories     Chicken

Time 30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 1/2 teaspoons paul prudhomme's chicken seasoning
1/4 teaspoon fresh ground pepper
2 eggs
3 tablespoons plugra butter
1 teaspoon olive oil
1 tablespoon bottled minced garlic
1 medium red onion
1 lb green beans
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tomatoes
3 tablespoons plugra butter
1 teaspoon olive oil
2 cups water
2 knorr homestyle chicken stock
basmati rice

Steps:

  • Cut yellow, red and green peppers into thin strips.
  • Snap ends off green beans and keep long unless they are really long then snap in two.
  • Finely dice red onion.
  • Dice fresh tomato.
  • Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
  • In a separate shallow dish beat the two eggs.
  • Dredge the chicken breast through the egg then through the flour.
  • Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
  • Lightly brown chicken over medium heat until light brown then set aside.
  • Melt remaining margarine and olive oil.
  • Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
  • Add 2 cups of water and the Knorr Homestyle Chicken Stock.
  • Bring to a boil
  • Turn burner to medium low and add chicken back to skillet and cover with lid.
  • Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
  • Prepare basmati rice using package directions.
  • Serve chicken and vegetables and "gravy" over rice.

SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES



Sauteed Quail with Paprika Sauce and Moroccan-Spiced Vegetables image

Categories     Sauté     Quail     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 14

6 whole jumbo quail (6 to 8 ounces each)
For paprika sauce:
1 small garlic clove
1/4 teaspoon salt
1 tablespoon paprika (preferably sweet Hungarian)
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1/8 teaspoon cayenne, or to taste
freshly ground black pepper
2 tablespoons corn or canola oil
2 tablespoons unsalted butter
Accompaniments:
Moroccan-spiced vegetables
bulgur pilaf or couscous

Steps:

  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
  • Make sauce:
  • Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
  • Make quail:
  • Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
  • Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.

BAKED GROUPER WITH SAUTEED VEGETABLES



Baked Grouper With Sauteed Vegetables image

Make and share this Baked Grouper With Sauteed Vegetables recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs grouper
1 cup chopped celery
1/2 cup chopped onion
butter or olive oil
1 can stewed tomatoes, italian style
grated parmesan cheese

Steps:

  • Sauté celery and onion in butter or olive oil until tender.
  • Place grouper in a glass cooking dish and add the sautéed vegetables& stewed tomatoes.
  • Pour this mixture over the grouper and bake at 350 degree for 1/2 hour.
  • Shake some grated parmesan over the baked fish.
  • Serve hot.

QUICK SAUTEED CURRY STYLE VEGETABLES



Quick Sauteed Curry Style Vegetables image

No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 medium zucchini, chopped
1/2 white onion, chopped
1 cup snap pea pods, trimmed
1/2 red bell pepper, diced (optional)
1 pinch red pepper flakes
salt
black pepper
1/4 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 lemon
1 -2 tablespoon olive oil

Steps:

  • Heat olive oil in a saute pan and when hot, add onion.
  • Add salt and pepper, and when onions start to become translucent, add other vegetables.
  • Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
  • Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
  • Give the veggies a squeeze of the lemon just before serving for a bright flavor.

Nutrition Facts : Calories 70.9, Fat 4.9, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 6.2, Fiber 1.8, Sugar 3.4, Protein 1.7

PASTA SPIRALS WITH SAUTEED VEGETABLES, OLIVES AND SMOKED MOZZARELLA



Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

16 ounces rotelle or fusilli pasta
1 tablespoon olive oil
4 scallions, chopped (green and white parts)
2 cloves garlic, minced
2 to 3 carrots, chopped
2 cups broccoli florets
Salt and ground black pepper
1 cup reduced-sodium vegetable or chicken broth
1 (14-ounce) can diced tomatoes
2 cups snow peas, ends trimmed
1 cup Sauteed Wild Mushrooms, recipe follows
1/2 cup Greek olives
1/2 cup cubed smoked mozzarella cheese
2 teaspoons olive oil
2 cloves garlic, minced
6 cups mixed wild mushrooms
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Salt and ground black pepper

Steps:

  • Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.
  • Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

GREAT SAUTEED VEGETABLES



Great Sauteed Vegetables image

Make and share this Great Sauteed Vegetables recipe from Food.com.

Provided by Eric Walker

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

7 asparagus spears, cut 1 inch long
2 carrots, cut 1/2 inch long
1 medium onion, quartered
1 medium red bell pepper, cut 1 inch squares
1/2 cup cauliflower, in bite size pieces
1 stalk celery, cut 1/2 inch long
1 medium yellow squash, cut to equal size as celery
1/8 teaspoon sea salt
1 teaspoon garlic powder
1/4 teaspoon white pepper (powder)
2 tablespoons basil
2 tablespoons white wine
Pam cooking spray

Steps:

  • Spay Pam in large heavy skillet add vegetables then add spices.
  • Cook over medium high heat about 4 minutes stirring often.
  • Add Wine and cover for 3 minutes more, stir once every minute.
  • Remove from heat to stop cooking and serve on warmed plate.
  • Don't cook to long covered as this will create to much steam thus releasing the water soluble vitamins into the air instead of your body.

SAUTEED VEGETABLES



Sauteed Vegetables image

I found these very tasty, You may want to use less lime juice, its up to you.

Provided by John Williams

Categories     Vegetables

Time 55m

Number Of Ingredients 14

3 medium shallots
1 medium yellow bell pepper
1 medium zucchini
4 oz broccoli
3 small mushrooms
3 small cherry tomatoes
2 clove garlic
4 medium basil leaves
2 sprig(s) thyme, leaves
1 1/2 Tbsp olive oil, extra virgin
1/2 Tbsp lime juice
1/4 tsp coarse salt
1/4 tsp ground pepper
1 oz water

Steps:

  • 1. Peel and finely dice shallots.
  • 2. Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
  • 3. Remove top and end of zucchini, peel and cut into batonnet size.
  • 4. Wash, peel carrots cut into batonnet size
  • 5. Peel broccoli stem, cut into strips, cut broccoli into florets.
  • 6. Wash mushrooms remove stem and cut mushrooms into quarters
  • 7. Cut cherry tomatoes in half, peel and crush garlic.
  • 8. Cut basil leaves into chiffonade (roll up leaves and cut into strips)
  • 9. COOKING
  • 10. Heat oil in pan, add onions, garlic and sweat without color.
  • 11. Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
  • 12. Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
  • 13. Add lime juice and toss through, add herbs and season. Serve on warm plate.

SAUTÉED VEGETABLES AND PASTA



SAUTÉED VEGETABLES AND PASTA image

Categories     Pasta     Sauté     Vegetarian     Quick & Easy     Healthy

Yield 4-6 people

Number Of Ingredients 11

4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain)
3 tbsp + 6 tbsp extra virgin olive oil, separated
2 large shallots (or 1 medium onion), chopped
5-8 cloves garlic, minced or pressed
2 cups fresh broccoli florets (or 3 cups rapini), coarsely chopped
1 medium zucchini, quartered and sliced
3 oz (3 tbsp) sundried tomatoes, chopped
4 cups fresh spinach, coarsely chopped
1/2 cup fresh basil, chopped
Salt and pepper, to taste
1/4 cup parmesan or romano cheese, grated

Steps:

  • Fill a large saucepan or medium stockpot half full with water. Add a dash of salt and olive oil (optional). Bring to a boil. Add pasta. Cook pasta until approximately 8-10 minutes, or to preferred tenderness. Drain and set aside. In a large skillet or sauté pan, heat 3 tbsp oil over medium-low heat. Add shallots and garlic. Cook until shallots are translucent, about 5 minutes, stirring frequently. Stir in sundried tomatoes and cook for an additional minute. Pour in half of the remaining olive oil. Add the broccoli and zucchini. Cook for an additional 5 minutes, or until the broccoli is just cooked. Add spinach and cook stirring until spinach is wilted, about 2-3 minutes. Add basil and the remainder of oil, and cook for 1-2 minutes. Stir cooked pasta, salt, and pepper in with vegetables. Remove from heat. Separate into pasta serving bowls. (This should make 4 servings if no accompanying dishes are being served, 6 with sides.) Sprinkle with 1-2 tbsp cheese per serving.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your vegetables are at their peak flavor and nutritional value.
  • Wash and dry your vegetables thoroughly. This will help to prevent bacteria from spreading and will also help the vegetables to cook evenly.
  • Cut your vegetables into uniform pieces. This will help them to cook evenly and will also make them more visually appealing.
  • Heat your pan or wok over medium-high heat. This will help to create a good sear on the vegetables and will also prevent them from sticking to the pan.
  • Add a little oil or butter to the pan. This will help to prevent the vegetables from sticking and will also add flavor.
  • Cook the vegetables in batches if necessary. This will help to prevent them from overcrowding the pan and will also ensure that they cook evenly.
  • Stir the vegetables frequently. This will help to prevent them from burning and will also help them to cook evenly.
  • Season the vegetables to taste. This could include salt, pepper, garlic powder, onion powder, or other herbs and spices.
  • Serve the vegetables immediately. This will ensure that they are at their best flavor and nutritional value.

Conclusion:

Sautéed vegetables are a quick, easy, and healthy way to add flavor and nutrition to your meals. By following these tips, you can create delicious sautéed vegetables that will be enjoyed by everyone at your table. So next time you're looking for a healthy and flavorful side dish, give sautéed vegetables a try!

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