How To: Sauté Vegetables

Sautéed vegetables can be a great addition to rice, pasta, wraps, salads, meat dishes or even by themselves! They can also be very healthy and flavorful if you use olive oil as opposed to butter or vegetable oil. This is a simple recipe that only takes a few steps, but be sure to use appropriate kitchen tools! A shallow frying pan works best so there is more surface area for the vegetables to brown, and a wooden spoon or spatula is all you need to turn your sautéed ingredients.

1. Chop up your favorite vegetables in 1-1 1/2 inch pieces! Make sure they are room temperature, and thin slices work best so there is more surface area for browning.

2. Heat pan on medium to medium-high heat. Lightly coat the bottom of pan with olive oil (approximately 1-2 tablespoons) and allow a minute or so for the oil to heat.


2. Add chopped vegetables into pan and toss or stir several times for 3-5 minutes depending on the vegetable. Once the edges are slightly browned take them off the heat and serve!


*You can add herbs or garlic to release flavor before the vegetables are added; cheese, nuts or dried fruit can be added towards the end of sautéing

*Different vegetables require different cooking times so cook accordingly! (for example, potatoes and carrots cook longer than onions, peppers or mushrooms)

*Do not refrigerate sautéed vegetables or they will lose shape and flavor


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