Veggie String Saute
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 medium zucchini
- 1 medium summer squash
- 1 large onion
- 4 medium carrots
- 1 red bell pepper
- 10 -12 fresh basil leaves
- 2 teaspoons oregano leaves
- 1 teaspoon fresh thyme leave
- 3 -4 garlic cloves
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 lemons or 1 lime
directions
- Prep: 3/8 Inch is the preferred julienne.
- Cut the onion in half from top to root and peel off the outer layer. Slice thinly, about 1/4 inch or less.
- Remove the stem end and seeds from the pepper and slice thinly into about 1/4 inch or less strips lengthwise.
- Peel and smash and rough chop the garlic cloves.
- Hold these prepped items together in a plate or bowl.
- The next steps are a lot of knife work. If you have a mandoline to julienne the veggies into strings it helps. A food processor with a julienne disk could also work.
- Peel the carrots and cut into 3-4 inch long sections. Cut into a fine julienne ( about 1/4 inch or less). Hold in another bowl or dish.
- Cut the Squashes into a similar length and size of julienne, leaving out the seedy core parts. Hold these together.
- Strip the herb leaves from the stems and chop roughly. Hold in a tiny bowl.
-
Cooking:
- Heat half the olive oil and butter in a large frying or saute pan.
- Sautee the onion, pepper, and garlic until the onion is just translucent. Add a pinch of salt and fresh ground pepper while sauteeing, est. 3-5 minutes. Remove to the plate you held the prep on.
- Add the rest of the butter and olive oil to the pan.
- Saute the carrots until somewhat soft, est. 3 minutes.
- Add the squash and contintue to saute until they are just crisp/tender, another 3-4 minutes. Add a pinch of salt and fresh ground pepper.
- Add the onions, peppers, and garlic to the saute pan. Taste and adjust for seasoning.
- Squeeze the juice of the lemon or lime over the veggies, and add the rough chopped herbs. Saute for 1 min or less.
- Serve as a side or toss with cooked pasta.
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