There’s hardly ever a dinner in my house that does not include sautéed vegetables. Come to think of it, we even eat our pizza with sautéed vegetables as a topping. GO FIGURE! Anyhow, I’d like to think I’ve perfected the perfect sautéed vegetables for this very reason. A little olive oil, garlic, and a hot pan is truly all you need. But I take my sautéed vegetables one [or two] steps further to make them extra tasty. Click the video to learn more! Oh and don’t judge my first recipe video. Some scenes are a little shaky but I promise the end product is delicious!
So there you have it. No breading. No frying. No fuss. The easiest and healthiest side dish for any meal [except pizza—it’s a topping!] is sautéed vegetables. To make your life a little easier, I’ve also created a ratio when it comes to the amount of veggies to olive oil to garlic. I’d suggest writing it down or printing it so you’ll always have the ratio handy!
2 cups veggie: 1 tablespoon olive oil: 2 garlic cloves
[extras] 1 tablespoon balsamic vinegar: 1 tablespoon parmesan cheese
And remember, if you are sautéing a heartier vegetable like broccoli or carrots, steam them in the microwave for a few minutes before they hit the sauté pan so the sauté time doesn’t take too long!Learn the basics of sautéing veggies with this easy, how-to video ---- all you need is 3… Click To Tweet
You tell me: What’s your favorite veggie to sauté? Do you have any last minute flavor boosters you add to the pan?