Best 3 Sauteed Vegetable Medley Recipes

SAUTEED PURPLE CARROT AND VEGETABLE MEDLEY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes.
• Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture; cook and stir until vegetables are slightly browned, 2 to 3 minutes.
• Pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir remaining tablespoon butter and spinach into the vegetable mixture; toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.

SAUTEED MINI VEGETABLE MEDLEY

Steps:

• Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

SAUTEED VEGETABLE MEDLEY

Steps:

• 1. Slice the yellow squash. 2. Slice the zucchini. 3. Chop the bell pepper. 4. Slice the onion, then cut the slices in half. 5. Melt the butter in a large frying pan over medium heat. Add the vegetables and all of the remaining ingredients. Stirring occasionally, saute the vegetables for 5 minutes or until they are tender-crisp. Steaming on the Grill Instead of sauteing the vegetables in a pan, place all of the ingredients in a foil pouch. Place the pouch on a hot grill and cook for 5 to 7 minutes, flipping it once or twice as it cooks. The sealed pouch will steam the vegetables inside.