Sauteed Vegetable Recipe

When I find some of my days are quite busy, these sauteed vegetable recipe are my favorites.

They are easy and quick preparing recipes for your reference. By this, I still can spend my time for my works as well as for preparing healthy meals for my family.

The first sauteed vegetable recipe called Quick Sauteed Carrots, the name has clearly described the simplicity. In my family, I used to serve it as side dish. You can use baby carrots for a better appearance since it will be easier to coat them all evenly.

If you need to review the sauteing method, click here for step by step guide to prepare this sauteed vegetable recipe AND here to review some sauteing vegetable tips to simplify your work.

Quick Sauteed Carrots

2 medium carrots
2 tbsp vegetable broth
Honey

Saute carrots in vegetable broth. Add enough honey to coat and continue cooking until the carrots are "glazed."

The next sauteed vegetable recipe is Sauteed Zucchini with Garlic Flavor. I usually saute garlic and onion first, it will enhance the aroma of the garlic. However, you may have your own style on cooking, it's up to you.

Sauteed Zucchini with Garlic Flavor

1-1/2 tbsp olive oil
2 cups zucchini, sliced
1/2 tsp garlic, minced
1/2 cup onion, sliced
1 tbsp fresh basil, chopped

Heat the oil in a heavy skillet. Add the zucchini, garlic, and onion. Cook until just soft. Add the basil and cook for one minute longer.

I prepared the following sauteed vegetable recipe called Sauteed Veggie with Yougurt Sauce only for family gathering occasion for impress ;-). In fact,the variety of ingredients sometimes eliminate my appetite.

But if you allow yourself for a bit efforts, surely it will be paid. The variety makes this recipe look so wonderful.

Sauteed Veggie with Yogurt Sauce

1 cup yogurt sauce
1 tbsp olive oil
2 large portobello mushrooms, cut in strips
1 large zucchini, cut in 3-inch-long strips
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1 small onion, thinly sliced lengthwise
2 cloves garlic, crushed
Pinch dried thyme
Pinch dried dill
1 tablespoon white wine
Salt and pepper to taste
6 sun-dried tomato or plain tortillas

For sauce:
1/2 cucumber, some skin left on, grated
1 cup plain yogurt
2 cloves garlic, crushed
Juice of 1/2 lemon

In a medium skillet, heat olive oil. Add mushrooms, zucchini,peppers, onion, garlic, dried herbs and wine.

Saute until vegetables are slightly soft but not mushy, about 5 minutes. Add salt and pepper.

Wrap in sun-dried tomato tortilla and serve with sauce.

For sauce:
Wring grated cucumber in a clean, dry dish towel to remove excess moisture.

In a small bowl, combine cucumber, yogurt, garlic and lemon juice. Chill about 1 hour before serving.

For 6 serves.

The fourth sauteed vegetable recipe is the recipe called Water Sauteed Carrots with Sesame Seeds.

This could be an option anyone who prefer to limit fat intake. Don't worry, the taste is also good.

Water Sauteed Carrots with Sesame Seeds

3 Large Carrots
2 tsp lightly roasted sesame seeds
Sea salt
1 tsp shoyu
Water

Slice the carrots in half lengthwise, then into 1/4" thick diagonals. Lightly roast the sesame seeds ahead of time in a dry skillet.

Heat the skillet over a high flame, add water, carrots and a pinch of sea salt. Saute for 2-3 m., till carrots are well sweated, adding a few drops of water if necessary.

Add shoyu and continue to saute for 2-3 more minutes. Add seeds. Continue to saute till carrots are crispy tender, about another two minutes.

For 6 serves

The next sauteed vegetable recipe is Fresh Vegetable Fajitas. You will want to use a good saute pan to prepare this recipe. Whenever you need, click here to review what a good saute should has.

Fresh Vegetable Fajitas

a few sprigs of rosemary
1 red onion, sliced into rings then cut into half
2 yellow squash, sliced
1 bell pepper, sliced into rings thenhalved
1 handful frozen corn
1/4 head fresh cauliflower, cut into pieces
10 button mushrooms cut into half
6 cherry tomatoes
1 can black beans, rinsed and drained
Fat free flour tortillas

Use a very hot saute pan or well seasoned pan will do too.

Break up some sprigs of fresh rosemary and toss it around your very hot pan. Then quickly add the rest of the veggies and saute‚ until just tender.

Add the beans and cook till heated. Serve on warmed flour tortillas.You can dress this with a little fat free Italian dressing.

The following sauteed vegetable recipe called Water Sauteed Cabbage with Sweet Corn is quite easy. The special appearance of red cabbage combine with golden yellow of the sweet corn will raise your appetite.

Water Sauteed Cabbage with Sweet Corn

1 small head of green or red cabbage, shredded
2 ears of sweert corn, kernels removed from cob
1/2 tsp sea salt
1/4 cup sunflower or pumpkin seeds
Water as needed

Heat skillet over a high flame, then add water, cabbage and salt. Stir for several minutes till surface of cabbage wilts slightly.

Add corn kernels and continue to saute for several minutes. Add seeds.

Continue to saute till desired doneness is achieved. Total sauteing time should not exceed about six minutes.

For 6 serves

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