Sauteed Veggies Recipe

Vegetable prep

Peel and thinly slice the yellow onion. Core, seed and cut the red and green bell peppers into 1/2-inch strips. Trim the ends of the zucchini and cut into 1/2-inch half-moons. Peel and slice carrots thinly on a diagonal or julienne. Cut large broccoli into small bite-sized florets. Mince the garlic and finely grate or mince the fresh ginger. Rinse and spin the spinach dry if necessary.

Measure out oils, butter, soy sauce, lemon juice, and seasonings so they are ready at the stove.

Heat pan

Place a large wide skillet or sauté pan over medium-high heat. Add the extra-virgin olive oil and butter. Heat until butter melts and the fat shimmers but is not smoking (about 1–2 minutes).

Cook aromatics

Add the minced garlic and grated ginger to the pan. Sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.

Start with firm vegetables

Add the carrots and broccoli florets to the pan. Spread them into an even layer and let them sear undisturbed for 1–2 minutes to develop color. Stir and sauté for another 2–3 minutes until they begin to soften but are still crisp-tender.

Add remaining vegetables

Add the sliced onion, bell peppers, and zucchini. Increase heat to medium-high if needed. Toss to combine and sauté, stirring occasionally, for 4–6 minutes until the onions are translucent and the peppers and zucchini are tender-crisp.

Season and finish

Sprinkle the kosher salt, black pepper, and red pepper flakes over the vegetables. Drizzle the soy sauce and lemon juice, stir well to coat, and cook for 1–2 minutes to allow the flavors to combine. Add the baby spinach in handfuls, stirring until it wilts down completely (about 1–2 minutes). Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed.

Remove the pan from heat. Stir in the chopped fresh parsley. Transfer the sautéed vegetables to a serving pan or hot bar tray. Sprinkle toasted sesame seeds evenly over the top as a garnish.

Serve immediately as a hot bar item. These vegetables hold well for service for up to 2 hours on low heat; stir occasionally to prevent sticking and add a tablespoon of water or oil if they begin to dry out.