Real Recipes From Real Home Cooks ®

sauteed rainbow vegetables

(2 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

In my quest to make a healthier lower calorie meal, I opted to make these sautéed vegetables to go with my Turkey Sloppy Joes. The dish was quite tasty & colorful & just a little shredded parmesan cheese added on top while the vegetables were still hot went a long way. This dish not only was colorful but was quick & easy to make. I cut the carrots on the bias & used my crinkle tool, & also cut some of the zucchini with the crinkle cutter, but left some plainly sliced, then I used sliced RED ONIONS INSTEAD OF YELLOW OR WHITE. Then sprinkled just a few green onion tops over it before serving

(2 ratings)
yield serving(s)
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For sauteed rainbow vegetables

  • 3 md
    zucchini, about 1 pound (sliced as desired)
  • 1 1/2 Tbsp
    coconut oil or canola or olive
  • 1 md
    red onion sliced thinly
  • 4 md
    carrots, peeled & sliced on the bias or as desired
  • 2 md
    jalapeno peppers, seeds removed & chopped (leave seeds if you prefer the heat)
  • 5 md
    mini sweet peppers (cut into thin strips) assorted colors
  • 1 tsp
    steak seasoning
  • 1/2 c
    shredded parmesan or cheese of your choice

How To Make sauteed rainbow vegetables

  • 1
    Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
  • 2
    This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
  • 3
    Peel & Slice the red onions.
  • 4
    Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
  • 5
    Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
  • 6
    Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
  • 7
    Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
  • 8
    Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.