Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

sauteed rainbow vegetables

(2 RATINGS)
44 Pinches 10 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on Mar 7, 2014

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

prep time 25 Min
cook time 25 Min
method Stove Top
yield about 6 depending on portion size.

Ingredients

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

How To Make sauteed rainbow vegetables

  • Step 1
    Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
  • Step 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.
  • Step 3
    Peel & Slice the red onions.
  • Step 4
    Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
  • Step 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.
  • Step 6
    Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
  • Step 7
    Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
  • Step 8
    Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes