Best 2 Sauteed Spring Vegetables Recipes

With the arrival of spring, an abundance of fresh, vibrant vegetables fills the markets and gardens. It's the perfect time to enjoy the delightful flavors and textures of sauteed spring vegetables. This versatile cooking method allows you to highlight the natural sweetness and colors of seasonal produce, creating a colorful and healthy side dish or main course. Whether you prefer a quick stir-fry or a more leisurely saute, this article will guide you through the art of sauteing spring vegetables, ensuring that you bring out their best flavors and create a dish that is both delicious and visually appealing.

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

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

Ingredients

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 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

Ingredients

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

Tips:

Choose fresh, seasonal vegetables: Fresh vegetables have better flavor and texture than vegetables that have been stored for a long time. Spring vegetables are typically at their peak in the spring and early summer, so they are the best choice for this dish.
Use a variety of vegetables: This will give the dish more flavor and color. Some good options include asparagus, broccoli, carrots, green beans, peas, and snap peas.
Cut the vegetables into uniform pieces: This will help them cook evenly. Smaller pieces will cook faster than larger pieces, so keep that in mind when cutting the vegetables.
Use high-quality olive oil: Olive oil has a mild flavor that won't overpower the vegetables. It is also a healthy choice.
Season the vegetables with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
Cook the vegetables over medium-high heat: This will help them cook quickly and evenly. Stir the vegetables frequently to prevent them from burning.
Serve the vegetables immediately: Sauteed vegetables are best served hot. You can garnish them with fresh herbs, such as parsley or chives.

Conclusion:

Sauteed spring vegetables are a delicious and healthy dish that is perfect for a quick and easy meal. By following these tips, you can make sure that your sauteed vegetables are flavorful and perfectly cooked.