Today, we’ll learn how to bring color and essential vitamins to our dishes, by adding beautiful sauteed vegetables to the mix. My favorite mix of vegetables includes Bell Peppers, Tomatoes, Carrots, and Brocolli; but you can use any mix you like. The key to making perfect sauteed vegetables is cooking them in the proper order, from hardest to softest. Scroll down and I’ll show you what I mean.
SMART TIP!: If you wanna sauté four different types of vegetables, we will start by cooking the hardest ones first and add later on the softest. This way, we will cook them based on their own cooking time. For example, Carrots are harder than Bell Peppers, so we want to put them in the pan first.
Now, on to our 6 steps to make Sauteed Vegetables.
- For today’s recipe, we will use a knife, a cutting board, a cooking spoon, and a medium skillet. If you have a cast-iron skillet that is perfect! Check out our tutorial to season your skillet for a better outcome!
- Cut your vegetables as Julianne’s or in other sizes you prefer.
- Heat your pan and once it is warm add some butter and olive oil. Chef’s Tip: The combination of both fats is perfect since butter brings more flavor and the olive oil helps the butter extend its fusion point, in other words, the butter will take longer to burn, and we would love that!
- Once the fat is melted, that’s the perfect time to add some seasoning, for today’s recipe: spicy paprika and black pepper are a great combination, and of course, add some salt.
- Add the carrots and let them cook for at least five minutes before adding the bell peppers.
- Mix them for a while and add the onions and the broccoli. Once it is almost done, we add the tomatoes. Two final minutes and our sauteed vegetables are ready to go!
I’ve also made a video for those who learn better by watching.
The Fall seasonal vegetables are great for sauteing. Check out the list I’ve put together with Fall Ingredients and see what you can come up with.