Sauteed Vegetable Medley

This easy recipe for a sauteed vegetable medley is packed with flavors galore. The veggies are crisp, colorful and even your picky eaters will enjoy this tasty dish.

A "medley" is just a combination of different types of vegetables. This is one of those recipes that you can easily change to include your favorite combination of vegetables.

Sauteed Vegetable Medley

2 Broccoli crowns
1 small head of cauliflower
1 medium size red onion
2 tbs olive oil
1 tbs butter
2 garlic cloves
1 tsp Italian Seasoning
2 tbs red wine vinegar
Salt & Pepper

Rinse broccoli & cauliflower in cold water, cut into
bite size pieces. Place in a microwave safe bowl.
Cover with a moist paper towel, microwave on
medium setting for 2 minutes.

Cut ends off onion, cut into bite size pieces.
Mince garlic cloves.

Place large saute pan on stove top, turn to
medium-high. Add olive oil, when it begins to ripple
add butter, give a stir, add onions. Saute for 2 minutes.

Season with salt & pepper, add garlic,
saute 2 minutes. Add broccoli & cauliflower
toss to coat, sprinkle with Italian seasoning.
Continue to saute for 4-5 minutes.

Remove from heat to add the red wine vinegar,
return to heat, toss to coat ingredients.
cook for another 2-3 minutes.

You want crispy yet tender vegetables. Test one or
two pieces, cook longer if needed.

This pairs well with a seared beef tenderloin or grilled chicken.

Variations:

Want to save time cutting veggies; buy cut up veggies.

Try onions, zucchini, snow peas and mushrooms.
Pick your favorite veggies, give them a try.

Substitute red wine vinegar with rice wine vinegar.

Use a dried herb of choice.....a combination of basil,
oregano and thyme would be fantastic.

Cook's Note: Microwaving is a quick alternative to blanching. Either method works well. Don't over cook,
you just want to jump start the process to save time and make it easy.

When adding liquids to hot pan, it is always best to
remove the pan from the heat source to prevent any flare ups.

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