Ultimate Sauteed Vegetables

"Looking for a quick and easy side dish? Here's the fastest way to get colorful veggies to jump onto your plate: my ultimate sautéed vegetables recipe! Now, I know what you're thinking: a veggie sauté is often done wrong, coming out soggy or completely bland. Instead, these sauteed vegetables are beautifully bright colored, bursting with flavor and crisp tender in texture!"

"Sautéing is one of the fastest ways to cook vegetables. The word comes from the French word "to jump," meaning that you'll need to keep stirring or flipping the pan for the entire cook time. To sauté you'll need a good skillet and a fat to use for cooking, typically either olive oil or butter. Sauteing browns the outside of the food, which helps complex flavors to develop."

"Step 1: Chop the vegetables into bite-sized pieces. Toss them in a bowl with 1 tablespoon olive oil 1 teaspoon dried oregano, ½ teaspoon kosher salt and fresh ground black pepper. Step 2: Add 1 tablespoon olive oil to a large aluminum or cast iron skillet and heat over medium high heat. Add the vegetables. Step 3: Cook until crisp tender about 10 to 12 minutes, stirring frequentl"

Sautéing produces quick, bright, crisp-tender vegetables through high heat and constant movement. Use a large skillet and a fat such as olive oil or butter to promote Maillard browning and deeper flavor. Chop vegetables into bite-sized pieces and toss with oil, dried oregano, kosher salt, and fresh ground black pepper before cooking. Heat the skillet over medium-high, add the vegetables, and cook until crisp-tender, roughly 10 to 12 minutes. Stainless steel, aluminum, or cast iron pans help add browning. Timing charts and seasoning variations help tailor texture and flavor for an easy, healthy side dish.

Read at A Couple Cooks