Garden Goodness: Mixed Sauteed Vegetables

When the garden starts really producing at the end of summer, you need to think of lots of ways to eat up all those lovely vegetables. You can’t go wrong with a mix of sauteed vegetables.

This versatile dish goes with so many things. Use it as a bed for grilled chicken, steak or fish, or top a heap of pasta or rice. Cool, toss with a vinaigrette and serve as a salad, or use them to top bruschetta. Sauteed vegetables also make a nice filling for tacos, omelets or sandwiches.

My favorite garden vegetables for sauteeing are onions, cherry tomatoes, eggplant, peppers, summer squash and zucchini. (The pictured mix is onions, cherry tomatoes and diced eggplant, sprinkled with parsley.) But experiment with different vegetables and combinations.

The technique couldn’t be easier:

  1. Cut the vegetables into small slices or dice.
  2. In a nonstick or well seasoned skillet, heat a small amount of oil over medium-high until the oil is shimmering.
  3. Add the vegetables and cook, stirring frequently, until they are browned and tender. Most vegetables take 10-15 minutes.
  4. Season and sprinkle with fresh herbs to serve.

Note: Watch the vegetables carefully while they’re cooking. If they’re browning too fast, reduce the heat.

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3 thoughts on “Garden Goodness: Mixed Sauteed Vegetables

  1. Eva 20 April 2009 at 2:48 pm

    My husband has kindly volunteered to cook for us so that I can persue my hobby. We are both retired and I think it’s good for us both that he does this especially as he wants to! Also, he likes to shop around for specials , which I don’t like doing and is too proud to ask, especially his wife!!! So I thought I’d give him a recipe which I just happen to have found on braised onions.
    You’re recipe seems just right while I’ll paint and pray for both of us!

    I belong to a group of artist’s who give show three times a year and the proceeds go to world vision.

  2. Shannon 21 April 2009 at 9:23 am

    Eva-I hope this recipe works for you and your husband. The nice thing about it is that you can adapt it to pretty much any vegetables you have on hand.

  3. [...] raw in salads, roast or saute (cherry [...]

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