Sautéed Vegetables—One Healthy, Nonfattening Bite After Another.
Cooks' Note
This is the authors’ favorite cooked vegetable dish. It is quick and easy to cook and once mastered really requires no measuring of quantities. The resulting flavors, while varying somewhat, will always be tasty and also nutritious.
Recipe information
Yield
serves 4
Ingredients
1/2 cup olive or canola oil
2 cups of any combination of:
Broccoli, cut into florets
Green or red cabbage, shredded
Cauliflower, cut into florets
Peeled and cubed eggplant
Any color onion, sliced
White button, portobello, oyster, or shiitake mushrooms, sliced
Any color bell pepper, cored, seeded, and cut into thin strips
Yellow summer squash or zucchini, cubed or sliced
Ripe tomatoes, cut into wedges
3 cloves garlic, chopped (optional)
Garlic salt or salt to taste
2 tablespoons chopped fresh flat-leaf parsley
1 or 2 teaspoons low-sugar balsamic vinegar (1 gram sugar)
1/2 lemon
Preparation
Heat the oil in a large skillet over medium heat. Add the vegetables of your choice, the garlic, if desired, and the garlic salt or salt. Stirring constantly, cook until vegetables turn limp, tender, or translucent, 5 to 8 minutes. Stir in the parsley and vinegar. Cook and stir for 1 to 2 minutes more. If desired, squeeze lemon juice over the vegetables just before serving.
TagsBroccoli/BroccoliniVegetableCabbageLeafy GreensGreen CabbageRed CabbageCauliflowerEggplantOnionRoot VegetableMushroomButton MushroomPortobello MushroomOyster MushroomBell PepperSummer SquashSquashZucchiniTomatoGarlicShiitake MushroomSideStarterLunchDinnerNut FreeGluten FreeDairy FreeVegetarianVeganQuickEasySauteCookbooks
