Sautéed Vegetables In Garlic Oil Recipe

Wash all vegetables. Cut broccoli into small florets (about bite-sized). Peel and slice carrot thinly on the bias or use a mandoline for 1/8" slices. Core and seed the bell pepper, then slice into 1/2" strips. Trim ends of zucchini and cut into 1/4" half-moons. Slice the onion into thin half-moons. Roughly chop the parsley. Mince the garlic finely.

Measure out the oil, butter (if using), salt, pepper, red pepper flakes, and lemon juice so they are ready at the stove.

Infuse the oil

Place the large skillet over medium heat and add the extra-virgin olive oil. When the oil shimmers (about 1 minute), add the minced garlic. Stir constantly for 30–45 seconds until fragrant and just starting to turn very light golden. Do not let the garlic brown—if it browns, remove the pan from heat briefly to cool.

Start with firmer vegetables

Add the carrots and broccoli to the skillet. Increase heat to medium-high and stir to coat the vegetables in the garlic oil. Cook, stirring occasionally, for 3–4 minutes until the carrots begin to soften and broccoli becomes bright green and slightly tender.

Add remaining vegetables

Add the sliced red bell pepper, zucchini, and onion to the pan. Continue to sauté, stirring frequently, for another 3–4 minutes. The vegetables should be crisp-tender—tender enough to pierce with a fork but still with some bite.

Wilt the greens

Add the baby spinach in handfuls, stirring until it wilts completely, about 1–2 minutes. If pan seems dry, add up to 1 tablespoon additional olive oil or a splash (1–2 tablespoons) of water to help the spinach wilt without burning the garlic.

Reduce heat to medium-low. Stir in the butter (if using) until melted and incorporated. Sprinkle in the sea salt, black pepper, and red pepper flakes (if using). Toss thoroughly to distribute seasoning and coat the vegetables with the garlic oil and butter.

Remove the pan from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Transfer the sautéed vegetables to a serving dish and serve hot as a side or over grains, pasta, or protein. Garnish with extra parsley and a light drizzle of olive oil if desired.