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:
- Cut the vegetables into small slices or dice.
- In a nonstick or well seasoned skillet, heat a small amount of oil over medium-high until the oil is shimmering.
- Add the vegetables and cook, stirring frequently, until they are browned and tender. Most vegetables take 10-15 minutes.
- 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.