Sauteed Veggies Recipe
Broccolini, onion, zucchini, squash and red bell peppers sautéed with garlic and oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Aromatics & Seasoning
Method
Prep
- 1
Wash and trim
Rinse all vegetables. Trim woody ends from broccolini and cut any thick stems lengthwise so pieces are uniform. Peel the onion, halve through the root, and slice into 1/4-inch half-moons. Cut zucchini and yellow squash into 1/3-inch half-moons. Core and seed the red bell pepper, then cut into 1/2-inch strips. Mince the garlic finely. Chop parsley if using.
- 2
Gather seasonings so salt, pepper, red pepper flakes, lemon juice and oil are ready.
Cooking
- 3
Par-cook broccolini
Bring a medium pot of salted water to a boil. Add broccolini and blanch for 1 minute to brighten color and slightly soften stems. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and pat dry, then cut into 2-3 pieces each if stalks are long.
- 4
Heat pan
Place a large skillet or sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and heat until shimmering but not smoking (about 1 minute).
- 5
Sauté aromatics and onions
Add the sliced onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 6
Add peppers and stems
Add the red bell pepper strips and the blanched broccolini (stems first). Sauté for 2–3 minutes, tossing occasionally, until the peppers begin to soften and broccolini stems are tender-crisp.
- 7
Add squash and zucchini
Add the zucchini and yellow squash slices to the pan. Continue to sauté for another 3–4 minutes, tossing every minute, until all vegetables are tender but still have some bite and color. If the pan becomes too dry, add up to 1 tablespoon more oil.
- 8
Finish and season
Reduce heat to medium-low. Stir in 1 tsp unsalted butter if using, the lemon juice, kosher salt (start with 1 tsp), and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning, adding more salt or pepper as desired. Toss in chopped parsley just before removing from heat.
- 9
Transfer to a serving dish and serve immediately warm as a side, or allow to cool for room-temperature service. Leftovers keep in an airtight container in the refrigerator for 3–4 days.