How to Sauté Vegetables

How to Sauté Vegetables 

Edited by Kasey, Sondra C, Nicole Willson, D rae and 13 others

Sautéed vegetables are a quick, healthy and colorful dish that can be added to lunch or dinner or even served a la carte. While there are many possible ways to do this, follow these instructions for an easy, hot and nutritious side. Sauteed vegetables can be used in pastas, salads, wraps,quesadillas, or they can even accompany your favorite meat.

Steps 

1 Gather the ingredients. Measure and pour the oil or stock into the skillet. Place the skillet on the stove and set the burner to a medium temperature and let it heat up.

2 Cut the vegetables. Dice the tomatoes, mince the onions, and slice the bell peppers. You'll want to have fairly thin pieces if you're in a hurry as thick chunks will take longer to cook.

3 Drop the vegetables into the skillet. To avoid having some vegetables end up overcooked and others end up undercooked, you should add the vegetables in reverse order of their cooking times. Alternatively, you can cut smaller pieces of the vegetables that take longer to cook, and larger pieces of those that cook more quickly. • Long cooking times: Carrots, onions, potatoes (especially potatoes) • Medium cooking times: Broccoli, bell peppers • Short cooking times: Mushrooms, tomatoes • Very short cooking times: Spinach and other greens

4 Stir once or twice. Continue to cook until the vegetables are tender (about 3-5 minutes). Remove from heat.

5 Sprinkle with your favorite seasonings, like pepper, thyme, rosemary, and salt.

6 Squeeze a little fresh orange juice on the vegetables if you'd like. Lime also tastes especially scrumptious on vegetables.

7 Finished.

Video

Add your own method 

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• Serve as a side dish to meats, poultry or fish.

• Vegetables take different amounts of time to saute, so experiment with combining or cooking separately.

• This dish would taste wonderful served over brown rice.

Warnings 

• Be careful not to burn yourself!

Things You'll Need 

• A large skillet (cast iron is safer than Teflon)

• Vegetables of your choice, for example: o Mushrooms o Tomatoes o Bell peppers (green and sweet red) o Onions o Garlic o Carrots o Scallions o Finely chopped red potatoes

• A sharp knife

• A cutting board

• 2-3 tsp oil • Olive or canola oil

• Various spices

• Various citrus fruits for squeezing

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