“What should I serve on the side?” is one of the most common questions I get. So it’s never a bad idea to have an arsenal of simple side dishes that you know how to make by heart and that can be paired with just about anything you cook. These simple sautéed vegetables are exactly that. They’re easy, colorful, delicious, flexible, and go with just about anything you make for dinner.
This is actually more of a technique than a recipe because you can swap in just about any vegetable or seasoning that you have to make this match your meal. See all my vegetable and seasoning ideas below!
I used carrots, red bell pepper, zucchini, and yellow squash for my vegetable sauté, but you can swap in so many different types of vegetables. I suggest aiming for a variety of colors and textures, and chopping them into different shapes to keep things interesting.
The only other thing to know is to add hard vegetables to the skillet first and softer vegetables to the skillet last, so they can all achieve a similar level of doneness. Here are some great vegetable options:
While this quick sauté is a great option for most vegetables, here are a few that I’d avoid for this method:
I uses a super simple combination of basil, oregano, salt, and pepper for my vegetables because that mix goes with just about anything. But you can totally switch that up and add different seasonings to match your meal. Here are some other seasoning ideas:
The one true key to making these sautéed vegetables turn out well is to make sure you use a really hot skillet. Medium-high works well for me, but this can vary depending on your cookware and the individual settings on your stove top. The skillet should be hot enough that water sprinkled on the surface sputters and spatters, but not hot enough that the oil begins to smoke.
Why high heat? High heat ensures that any moisture coming out of the vegetables evaporates quickly, instead of pooling in the skillet, which would cause the vegetables to simmer and soften instead of staying nice and crisp.
Start by chopping all of your vegetables ahead of time because this dish cooks quickly and you won’t have time to do any chopping after the cooking begins. I used 3 carrots, one zucchini, one yellow squash, and half of a red bell pepper (I had that left over from something else). Whatever vegetables you choose, aim for a variety of colors and textures.
Heat a large skillet over medium-high. Once the skillet is very hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for 2-3 minutes. Since carrots are a hard vegetable and they take a bit longer to cook, they will go in before the rest of the vegetables.
Next, add the zucchini, yellow squash, and bell pepper, along with ¼ tsp dried basil, ⅛ tsp dried oregano, and ⅛ tsp garlic powder. Sauté for 2-3 minutes more, or until the vegetables just begin to soften. You want to take the raw edge off, but not cook them to the point where they are soft and mushy.
Once the vegetables being to soften a bit, remove the skillet from the heat and add 1 Tbsp butter. Toss until the butter is melted and coating the vegetables.
Finish the vegetables by seasoning with a pinch of salt and pepper. Give them a taste and adjust the salt and pepper to your liking. Garnish with chopped parsley (optional) and serve!
Eat the rainbow!