Colorful Sauteed Vegetables

COLORFUL SAUTEED VEGETABLES

this has a very pretty presentation and is a good way to get in a bunch of veggies! you're welcome to use whatever greens you would like, including cabbage. this can be vegan if using only olive oil and leaving out the parmesan cheese.

Time: 20 minutes

Steps:

  • prepare veggies and heat a large pan over medium high heat
  • add veggies to pan and saute , stirring occasionally , until crisp tender , about 5-7 minutes
  • add garlic , oregano and thyme and saute , while stirring , for another minute
  • add kale and chard , covering with lid , and saute until just wilted , stirring occasionally , another 2-3 minutes
  • add salt and pepper to taste and sprinkle individual servings with parmesan cheese , if desired


colorful sauteed vegetables image

Number Of Ingredients: 12

Ingredients:

  1. olive oil
  2. red pepper
  3. carrot
  4. leek
  5. onion
  6. fresh garlic
  7. dried oregano
  8. dried thyme
  9. kale
  10. swiss chard
  11. salt & pepper
  12. parmesan cheese


COLORFUL VEGETABLE SAUTE

This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 8-10 servings.

Steps:

  • In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.


Colorful Vegetable Saute image

Number Of Ingredients: 11

Ingredients:

  • 2 medium sweet red peppers, julienned
  • 2 medium green peppers, julienned
  • 2 medium zucchini, julienned
  • 4 medium carrots, julienned
  • 1 teaspoon olive oil
  • 4 cups thinly sliced red cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cider vinegar
  • 1/4 cup water
  • 1 tablespoon sesame seeds, toasted


COLORFUL VEGETABLE SAUTE

Make and share this Colorful Vegetable Saute recipe from Food.com.

Recipe From food.com

Provided by jkoch960

Time 25m

Yield 8-10 serving(s)

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes.
  • Add cabbage, salt and pepper; saute 1 minute longer.
  • Combine vinegar and water; pour over the vegetables. Saute 3 minutes more.
  • Sprinkle with sesame seeds; cook and stir for 1 minute.


Colorful Vegetable Saute image

Number Of Ingredients: 11

Ingredients:

  • 2 medium sweet red peppers, julienned
  • 2 medium green peppers, julienned
  • 2 medium zucchini, julienned
  • 4 medium carrots, julienned
  • 1 tablespoon olive oil or 1 tablespoon vegetable oil
  • 4 cups thinly sliced red cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cider vinegar or 4 teaspoons white wine vinegar
  • 1/4 cup water
  • 1 tablespoon sesame seeds, toasted


SAUTEED VEGETABLES

Recipe From foodnetwork.com

Provided by Food Network

Time 17m

Yield 4 servings

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.


Sauteed Vegetables image

Number Of Ingredients: 11

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 6 cremini mushrooms, chopped
  • 4 broccoli florets, chopped
  • 1/2 zucchini, chopped
  • 1/2 yellow summer squash, chopped
  • 1/2 teaspoon dried oregano
  • 2 tablespoons soy sauce
  • 2 tablespoons chicken stock


COLORFUL VEGETABLE MEDLEY SIDE DISH

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 8 servings.

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.


Colorful Vegetable Medley Side Dish image

Number Of Ingredients: 14

Ingredients:

  • 1 teaspoon chicken bouillon granules
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 2 cups fresh broccoli florets
  • 2 medium carrots thinly sliced
  • 1 large onion, sliced and quartered
  • 1 cup sliced celery
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups thinly sliced cabbage


GARLIC VEGETABLE SAUTE

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Recipe From allrecipes.com

Provided by anna32182

Time 30m

Yield 4

Steps:

  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.


Garlic Vegetable Saute image

Number Of Ingredients: 11

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, finely minced
  • 1 jalapeno pepper, seeds and ribs removed, minced
  • 2 zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 shallot, sliced
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • 1 pinch paprika


SAUTEED RAINBOW VEGETABLES

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...

Recipe From justapinch.com

Provided by Rose Mary Mogan

Time 50m

Steps:

  • 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.


SAUTEED RAINBOW VEGETABLES image

Number Of Ingredients: 8

Ingredients:

  • 3 medium zucchini, about 1 pound (sliced as desired)
  • 1 1/2 Tbsp 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 tsp steak seasoning
  • 1/2 c shredded parmesan or cheese of your choice


COLORFUL VEGETABLE FAJITAS

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Recipe From allrecipes.com

Provided by Candice

Time 30m

Yield 4

Steps:

  • Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  • In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  • Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.


Colorful Vegetable Fajitas image

Number Of Ingredients: 12

Ingredients:

  • 8 (8 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 teaspoon minced garlic
  • 1 yellow squash, halved and sliced into strips
  • ½ cup salsa
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro


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