Sauteed Vegetables Plate Recipe
Recipe information
Make Sauteed Vegetables Plate in just 40m. A mix of squash, zucchini, carrots, celery, and mushrooms, sauteed in olive oil and garlic, served over a bed of basmati.
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Ingredients
Vegetables
Aromatics
Grains
Seasoning
Preparation
1. Prepare the Basmati Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Chop the Vegetables
While the rice is cooking, wash and chop the squash, zucchini, carrots, celery, and mushrooms into bite-sized pieces. Mince the garlic cloves.
Sautéing
3. Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
5. Add Vegetables
Add the chopped squash, zucchini, carrots, celery, and mushrooms to the skillet. Stir well to coat them in the garlic and olive oil.
6. Cook the Vegetables
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still crisp.
7. Season
Season the sautéed vegetables with salt and black pepper to taste.
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