sauteed vegetables

(1 rating)
Recipe by
John Williams
Longview, TX

I found these very tasty, You may want to use less lime juice, its up to you.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For sauteed vegetables

  • 3 md
    shallots
  • 1 md
    yellow bell pepper
  • 1 md
    zucchini
  • 4 oz
    broccoli
  • 3 sm
    mushrooms
  • 3 sm
    cherry tomatoes
  • 2 clove
    garlic
  • 4 md
    basil leaves
  • 2 sprig
    thyme, leaves
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1/2 Tbsp
    lime juice
  • 1/4 tsp
    coarse salt
  • 1/4 tsp
    ground pepper
  • 1 oz
    water

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.

Categories & Tags for Sauteed Vegetables:

ADVERTISEMENT