Sauteed Fresh Veggies - Master Cookbook Recipe # 687
This versatile side dish brings together the natural sweetness of summer squash and red bell peppers, all sautéed to perfection in a savory blend of olive oil and butter. It’s a quick and healthy way to brighten up any plate, offering a tender yet crisp texture that highlights the best of your seasonal produce.
This is recipe #687 in Tammy’s Master Cookbook.
Ingredients
- 3 Summer squash
- 1 Red bell pepper
- Mixed fresh vegetables, peeled and cut into 1-inch hunks (avoid root vegetables for this recipe)
- 2 Tbsp Olive oil
- 2 Tbsp Salted butter
- Salt and pepper to taste
Instructions
- Prep the Veggies: Wash your vegetables and cut off the ends. Chop everything into consistent 1-inch pieces.
- Heat the Skillet: Preheat a large, flat skillet over medium heat.
- Sauté: Add the vegetables, olive oil, and salted butter to the hot skillet. Sprinkle with salt and pepper to taste.
- Cook to Preference: Sauté until the vegetables reach your desired level of softness (usually about 10-15 minutes).
- Pro Tip (The Steam Method): If you are cooking a full skillet of vegetables, add 1/2 cup of water to the pan. This helps steam them through.
- The Finish: If using water, make sure to let it evaporate completely before serving. This ensures you get that delicious, concentrated flavor of the butter and spices!
Notes
Tammy’s Tips
For the best results, try to cut your vegetables into uniform sizes so they all finish cooking at the same time. If you want a little extra kick, a dash of garlic powder or a sprinkle of fresh herbs like thyme or parsley at the very end adds a wonderful layer of flavor. Don't be afraid to let the veggies get a slight golden sear before adding the water, as that caramelization is where the real sweetness comes from!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg