sauteed vegetables

How To Make sauteed vegetables

• 1

  Peel and finely dice shallots.
• 2

  Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
• 3

  Remove top and end of zucchini, peel and cut into batonnet size.
• 4

  Wash, peel carrots cut into batonnet size
• 5

  Peel broccoli stem, cut into strips, cut broccoli into florets.
• 6

  Wash mushrooms remove stem and cut mushrooms into quarters
• 7

  Cut cherry tomatoes in half, peel and crush garlic.
• 8

  Cut basil leaves into chiffonade (roll up leaves and cut into strips)
• 9

  COOKING
• 10

  Heat oil in pan, add onions, garlic and sweat without color.
• 11

  Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
• 12

  Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
• 13

  Add lime juice and toss through, add herbs and season. Serve on warm plate.
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