Best Sauteed Veggies Recipes

LAMB WITH SAUTEED VEGGIES

Steps:

• In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES

Steps:

• Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
• Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
• While squash cooks and cools, make your sausage and peppers.
• Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
• Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
• Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
• Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.

SAUTEED VEGGIES FOR STEAK

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter. Toss veggies to melt butter then serve.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.

COCA COLA GLAZED SALMON WITH SAUTEED VEGGIES

Steps:

• 1. Combine the coke, balsamic vinegar, and half the sea salt in small saucepan. Bring to a boil and reduce to about 1/2 a cup.
• 2. Add 1 tbsp. oil to one skillet and add the peppers, mushrooms, shallots, and garlic. Saute until softened. Season with salt and pepper. Set aside and keep warm.
• 3. Add 1 tbsp oil to another skillet and add the salmon and season with remaining sea salt. Saute 5 to 7 minutes each side. Pour coke mixture over and cook until glazed flipping once. Garnish with parsley and serve with sauteed veggies

BARILLA® GLUTEN FREE PENNE WITH SAUTEED VEGGIES

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes.
• Next, turn the heat to high and add asparagus and tomatoes.
• Saute for 2 minutes, then season with salt and pepper.
• Cook pasta according to package directions, then drain & toss with veggies.
• Stir in cheese and basil before serving.

SAUTEED VEGGIES

Steps:

• In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
• In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
• Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.

GLUTEN FREE PENNE WITH SAUTEED VEGGIES

Steps:

• Bring a pot of water to boil.
• Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper.
• Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil.
• Enjoy!

BBQ CHICKEN LEGS WITH SAUTEED VEGGIES

Steps:

• In a small bowl, mix ketchup and hoisin sauce. Set aside.
• Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
• Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.

TUNA STEAK WITH SAUTEED VEGGIES

Steps:

• Combine first three ingredients in shallow dish; add tuna. Cover, chill, marinate for 1 hour, turning occasionally. Remove tuna from marinade, discard.
• Grill tuna, uncovered, on medium hot coals ( 350 to 400), three to four minutes each side, until fish flakes easily with fork.
• Saute' onion and next four ingredients in 1 tbsp hot olive oil in large skillet until tender; serve with tuna.

SAUTEED VEGGIES FOR STEAK

Steps:

• Heat a large skillet over medium high heat.
• Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
• Add sliced mushrooms and let them brown.
• While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
• Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
• Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
• Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
• Toss veggies to melt the 2 Tablespoons of butter and then serve.
• Butter:.
• Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
• Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
• Transfer the butter onto a large strip of plastic warp.
• Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
• Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.

LAMB W/SAUTEED VEGGIES

Steps:

• Combine 2 tbsp olive oil, mustard, vinegar, thyme, garlic, salt, & pepper; set aside 1 tbsp. Place lamb chops on broiler pan. Spread remaining mixture over both sides of chopes. Broil 4-6 inches from heat for 5-6 min. on each side. Meanwhile, saute red pepper, zucchini, & onion in remaining oil until crisp-tender. Stir in reserved mixture & toss to coat. Serve with the lamb chops.

SAUTEED CHICKEN TENDERS WITH VEGGIES

Steps:

• Start the rice first. Cook accordingly. I use white rice and it takes about 20 minutes so I wait about 10 minutes before I start making the chicken.
• I slice the chicken tenderloins into even thinner strips as well as the onion and bell pepper.
• Preheat pan and add some olive oil. Saute onions and veggies to desired tenderness. Add in the tomato paste ( I only use a 1/2 of can) and saute until blended well. Throw the chicken strips into the mix and coat well with the veggies and tomato paste until chicken is cooked thru. Add salt & pepper to taste. Top with fresh cilantro and serve over rice! Yum!