Here’s a recipe for a quick and easy side dish of Sautéed Vegetables with herbs and garlic.
There are a lot of different ways to make vegetables. You can grill them. Just toss them in olive oil and herbs and throw them on the grill to give them some char marks. Grilling gives veggies a great, smoky flavor. Steaming vegetables is a pretty easy way to make them, but steaming doesn’t give them much pizzazz. Roasting vegetables happens to be my favorite way to make them. I love the flavor of some good roasted veggies.
But the easiest way to prepare vegetables is to sauté them in a skillet. I usually sauté them in a little bit of olive oil and butter, and add in plenty of herbs and salt and pepper. It’s such an easy way to add vegetables to your dinner.
This recipe calls for adding garlic, fresh tarragon and fresh thyme. It’s a great combination of flavors for Sautéed Vegetables!
Here are are a few more vegetable recipes you might enjoy:
- Roasted Autumn Vegetables
- Lemon- Chive Roasted Vegetables
- Sweet and Sour Summer Vegetables
- Sautéed Zucchini with Gruyere
- Chipotle Glazed Vegetable Kabobs
- Steamed Vegetables in Parchment
- Summer Squash with Cherry Tomatoes
- Asparagus and Carrots with Maple Butter Sauce
Sauteed Vegetables with Herbs and Garlic
- 3 large carrots, peeled and halved lengthwise (cut on the diagonal into 1/4-inch slices)
- 1 tablespoon olive oil
- 6 medium garlic cloves, chopped
- 1½ tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
- 4 large red bell peppers, cut lengthwise into 1/2-inch strips
- 4 large zucchini, halved lengthwise (cut on the diagonal into 1/2-inch slices)
- 4 large yellow squash, halved lengthwise (cut on the diagonal into 1/2-inch slices)
- salt and pepper, to taste
- 1 tablespoon butter
- Cook carrots in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
- Heat the oil in large pot over medium-high heat. Add the garlic, tarragon, and thyme; sauté about 30 seconds. Add the carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in.
- Make ahead tip: Blanch carrots and cut up other vegetables a day ahead and chill them in a plastic bag overnight.