Sauteed Vegetables
This sauteed vegetables recipe will be your new go-to side dish!
If you’re on the lookout for a sauteed vegetables side dish that will pair with almost anything, you need to try this.
Pair it with seared or grilled meat, toss into pasta or rice dishes, use as a filling for wraps, or even as a topping for pizzas. This sauteed vegetables recipe is as versatile as it gets.
What is sauteed vegetables?
Sauteed vegetables are made by cooking a variety of vegetables in a hot pan with a small amount of oil. The high heat quickly caramelizes the natural sugars in the vegetables, resulting in a slightly browned exterior and a tender yet crisp texture.
Common vegetables used for sauteing include bell peppers, carrots, mushrooms, onions, broccoli, baby corn, zucchini and green beans, among others. Sautéed vegetables can be seasoned with herbs, spices, salt, and pepper to enhance their flavors. This cooking method helps to preserve the vegetables’ nutritional value while creating a delicious and versatile dish.
Sauteed Vegetables Tips
- Always add salt after sauteeing the vegetables. Sauteing vegetables without salt keeps them from releasing excess water and turning soggy
- Use a wide pan/skillet. Wide pans ensure most of the vegetables are in contact with the pan, helping them caramelize evenly
- Use unsalted butter if possible. Using unsalted butter gives you more control over how much salt you add to the dish
- Add vegetables in the order of how long they take to cook. Mushrooms take a long time to caramelize and need to go in first. Hard vegetables like broccoli and carrots go next. Quick cooking vegetables like bell peppers go last
Sauteed Vegetables Recipe
This is an overview of all the ingredients and steps to make sauteed vegetables. Refer to the recipe card below for details
Ingredients
- Vegetables: Carrot, button mushrooms, broccoli, baby corn, red and yellow bell peppers
- Oil: High heat cooking oil like sunflower oil, vegetable oil, avocado oil, canola oil, etc
- Garlic: Fresh garlic to infuse into the oil
- Herbs: Dried oregano pairs well with these vegetables
- Red chilli flakes: To add a kick of spice. Add or omit as per your spice tolerance
- Butter: This adds flavor to sauteed vegetables and elevates the dish
- Lemon juice: Fresh lemon juice adds brightness to the dish
- Salt: Add to taste
How to Saute Vegetables
- Prep: Slice carrot, bell peppers, mushrooms, broccoliand baby corn into similarly sized pieces
- Sauté: Heat a wide pan/skillet on medium high flame. Add oil and infuse it with garlic. Next sauté vegetables in the following order – mushrooms, broccoli, carrots, bell peppers and baby corn
- Season: Once the vegetables have lightly charred, add salt, oregano and chilli flakes. Take off the flame and add butter and lemon juice
- Garnish: Optional, you can garnish the dish with sesame seeds
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Substitutes
Other vegetables: Onions, cauliflower, boiled potatoes, sweet potatoes, peppers, beans, zucchini, snap peas, asparagus, squash and Brussels sprouts
Oregano: Use mixed herbs, thyme, tarragon or Italian seasoning
Lemon juice: Lime juice or apple cider vinegar also work
What to Serve with Sauteed Vegetables
Creamy garlic chicken
Butter garlic chicken
Spicy butter garlic shrimp
Pan seared tilapia
Sauteed Vegetables Recipes
INGREDIENTS
- 1 carrot
- 6 mushrooms (white button)
- 1 small broccoli
- 1 red bell pepper
- 1 yellow bell pepper
- 4 baby corn
- 3 garlic cloves
- 2 tbsp cooking oil
- 2 tbsp butter
- 1 tsp dried oregano
- 1/2 tsp red chilli flakes
- 1 tsp lemon juice
- salt (as needed)
INSTRUCTIONS
- Wash thoroughly, pat dry and slice the vegetables into similar sizes
- Heat a wide pan/skillet on medium high flame. Infuse 3 crushed garlic cloves into 2 tbsp oil. Adding chopped garlic might end up in burnt garlic. This way we can add garlic flavor to the vegetables without burning the garlic
- Once the oil is fragrant, add the mushrooms and sauté until browned
- Next add the broccoli and sauté for 2 minutes. If you like soft broccoli, add parboiled broccoli instead of raw
- Next add in carrots and sauté for 2 minutes
- Next add in bell peppers and baby corn. Sauté for 1 minute. By now the vegetables will be tender yet crunchy
- Add salt as needed, 1/2 tsp dried oregano, 1/2 tsp red chilli flakes and sauté for 1 minute
- Switch off the flame, add 2 tbsp butter, 1 tsp lemon juice and mix well
- Optional: garnish with sesame seeds and serve with grilled meat or toss with pasta, burrito bowls, pizza toppings, wraps or sandwiches
NOTES
Tips
- Sautéing vegetables without salt keeps them from releasing excess moisture and turning soggy
- Wide pans ensure most of the vegetables are in contact with the pan, helping them caramelise evenly
- Using unsalted butter gives you more control over how much salt you add to the dish
- Add vegetables in order of how long they take to cook. Mushrooms need to go in first. Hard vegetables like broccoli and carrots go next. Quick cooking vegetables like bell peppers go last
Substitutes
- Other vegetables: Onions, cauliflower, boiled potatoes, sweet potatoes, peppers, beans, zucchini, snap peas, asparagus, squash and Brussels sprouts
- Oregano: Use mixed herbs, thyme, tarragon or Italian seasoning
- Lemon juice: Lime juice or apple cider vinegar also work
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