FAST ITALIAN VEGETABLE SKILLET
This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
ITALIAN VEGETABLE SAUTE
"This speedy side dish is loaded with flavor," comments Kenda Nicholson, Honey Grove, Texas. "It's a wonderful way to use up garden bounty-the recipe was the result of an abundant crop of green peppers my parents grew."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute the peppers, garlic and Italian seasoning in butter until peppers are crisp-tender, about 5 minutes. Add tomatoes; cook for 1-2 minutes or until heated through. Sprinkle with croutons if desired.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 26mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
ITALIAN VEGETABLE SAUTE
A nice blend of veretables with italian seasoning and parmesan cheese. Easy enough for every day, but sophisticated enough for company. A delishious side dish. See my recipe for copycat dry Italian salad dressing mix. I have also used mushrooms and green beans in place if the snow peas.
Provided by Cathie H.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside.
- in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes.
- When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese.
- Season to taste with salt & pepper. Toss and serve hot.
Nutrition Facts : Calories 137.8, Fat 9.9, SaturatedFat 3.9, Cholesterol 13.8, Sodium 133.4, Carbohydrate 9.5, Fiber 2.1, Sugar 2.8, Protein 5
ITALIAN PORK AND VEGETABLE SAUTE
Enjoy garden-fresh flavors with tender, juicy pork chops. This Italian Pork With Vegetable Sauté recipe is quick, simple and so delicious, your family will ask for seconds every time. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to plate.
- Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
- Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 minute. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 118, Fat 6.9, SaturatedFat 1, Sodium 8.9, Carbohydrate 8, Fiber 1.5, Sugar 2.8, Protein 2.5
ITALIAN SAUSAGE AND VEGETABLE SAUTE
This is sauteed first in frypan then finished off to bake in the oven to melt the cheese, just make certain that you have a large enough frypan for this, and use the large Italian sausages for this and remove the meat from the casings.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick frypan or Dutch oven.
- Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl.
- To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened.
- Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes.
- Add in 1/3 cup grated Parmesan cheese; mix to combine.
- Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger).
- Transfer the mixture to the baking dish.
- Sprinkle the top with about 1-1/2 cups grated mozzarella cheese.
- Bake for 20-22 minutes or until the cheese melts and is bubbling.
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- Heat the olive oil in a large sauté pan, over medium-high heat. Add the zucchini, peppers, onion, and garlic.
- Season with salt and pepper and toss. Next add in the parsley, basil, thyme, and, if using, the red pepper flakes. Cover and let the vegetables cook for 5 minutes.
- Add in one can of tomatoes and bring to a boil. If using whole tomatoes, break apart using a wooden spoon. Lower to a simmer and cook until the tomato juices reduce.
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