Colorful Vegetable Saute Recipes

ULTIMATE SAUTEED VEGETABLES

Ultimate Sauteed Vegetables image

Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.

Provided by Sonja Overhiser

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 multi-colored bell peppers (we used red and yellow)
1 medium red onion
1 large carrot
1 head broccoli (8 ounces, stem on)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground black pepper

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.

Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg

SAUTEED VEGETABLES

Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories Side Dish

Time 20m

Number Of Ingredients 12

Ingredients

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

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.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

COLORFUL VEGETABLE MEDLEY SIDE DISH

Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

COLORFUL VEGETABLE SAUTE

Colorful Vegetable Saute image

Make and share this Colorful Vegetable Saute recipe from Food.com.

Provided by jkoch960

Categories Peppers

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive oil or 1 tablespoon vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar or 4 teaspoons white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes.
Add cabbage, salt and pepper; saute 1 minute longer.
Combine vinegar and water; pour over the vegetables. Saute 3 minutes more.
Sprinkle with sesame seeds; cook and stir for 1 minute.

COLORFUL VEGETABLE SAUTE

Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 teaspoon olive oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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

Ingredients

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

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