Whenever I post an indulgent recipe, I feel extreme guilt that it must be followed by a healthy recipe. My last post was The Best Pan Fried Mozzarella. This is a very indulgent fried cheese appetizer that is out of this world. A guilty pleasure for sure. Now, my brain shifts back to healthy vegetables and I have a fantastic and simple veggie medley sauté to share with you here.
The most-cooked vegetables in my daily life are zucchini, summer squash and carrots. If you've been following my posts, you know that I participated in a Community Supported Agriculture (CSA) membership over the summer. I was swimming in fresh greens and veggies for 12 weeks and it was a true delight. Lots of great recipes that I hope you check out in my CSA section.
For this simple veggie medley sauté, all you need to do is chop some vegetables and put them in a pan. I call this a veggie sauté, but it's really a combination of a steam and a sauté. I love this method of vegetable preparation and it's frequently how I prepare them because it's easy, fast and delicious.
Don't forget: you can add more flavor if you want!
If this simple veggie medley sauté is too simple for you - add more stuff! You can sprinkle some parmesan shaker cheese into the pan and mix it up. Chopping some tomato and garlic to add right at the end would be fabulous. I frequently add crumbled feta cheese on top of this combo. And don't forget fresh herbs: basil would be great with this! And if you want a bit of a kick, chili flakes should do the trick.Print
Simple Veggie Medley Sauté
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
This simple veggie medley sauté is the perfect complement to any protein. Easy to make and good for you too!
- 1 medium zucchini
- 1 medium summer squash
- 3 medium-sized carrots
- 1 teaspoon olive oil (more if needed)
- salt & pepper to taste
Optional toppings or garnish ideas
- Parmesan shaker cheese
- Feta cheese (my favorite)
- Chili flakes
- Add chopped tomato and garlic at the end of cooking
- Follow along with my video and we’ll make this together!
- Peel and cut the carrots. I used three medium sized carrots. I like to cut my veggies at a diagonal angle because I like this presentation. Carrots should be ¼” to ½” inch thick. Mine were close to ½” thick which makes the cooking time a little bit longer. Slice thinner for shorter cooking time.
- On low-to-medium heat, put the carrots in a pan with olive oil, salt and pepper. Give the carrots a mix so they are very lightly coated in the olive oil. Put the lid on the carrots and let them steam for about 15 minutes – until they are tender. You should watch the heat and turn them a few times to make sure they are not burning. Test with a fork for tenderness.
- While the carrots are cooking, you can cut the zucchini and summer squash. Cut the top and bottom tips from both. Cut in half, then cut in half again lengthwise. Once final cut lengthwise --- then cut at a diagonal angle into smaller pieces. (my video show this well).
- When the carrots are tender, turn heat to medium then add the zucchini and summer squash and a pinch more salt and pepper. No need for any additional olive oil here. Give all the veggies a good mix around then cover the veggies for 2-3 minutes. Remove the lid and give the veggies another good mix. Cover again for 2-3 minutes. Remove cover and veggies should be done (al dente).
- Serve as a side dish with any protein. You can add toppings or garnish like parmesan shaker cheese, chili flakes if you want a little kick, feta cheese (my favorite for this combo) or fresh basil would be nice too!
- I like my veggies al dente. If you want them cooked softer just cook them a bit longer.
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