Description
Here’s how to make the best sauteed vegetables! This is your roadmap to perfectly crisp-tender, brightly colored, and flavor-packed veggies every time.
Ingredients
Scale
- 2 multi-colored bell peppers (we used red and yellow)
- 1 medium red onion
- 1 large carrot
- 1 head broccoli (8 ounces, stem on)
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet*, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Notes
*Aluminum, copper, or cast iron pans are best, since they get the best browning. You can also use non-stick, but it won’t have the same level of browning.
Variation: Try adding one of the following seasoning blends to taste: fajita seasoning, taco seasoning, Cajun seasoning, Italian seasoning or Greek seasoning, or Old Bay.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
