Garlic Infused Sauteed Veggies (Printable Version)
Bell peppers, zucchini, broccoli and tomatoes sautéed in garlic-infused olive oil for a bright, simple vegetarian side.
# What You'll Need:
→ Garlic Infused Olive Oil
01 - 1/3 cup extra virgin olive oil
02 - 4 large garlic cloves, peeled and lightly crushed
→ Vegetables
03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 medium zucchini, sliced into half-moons
06 - 1 medium carrot, sliced diagonally
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 small red onion, thinly sliced
→ Seasonings
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried Italian herbs (optional)
13 - 2 tablespoons fresh parsley, chopped (for garnish)
# Step-by-Step:
01 - In a medium skillet, combine the olive oil and crushed garlic cloves. Heat gently over medium-low heat for about 5 minutes, allowing the garlic to infuse without browning. Remove and discard the garlic cloves.
02 - Increase the heat to medium. Add the red and yellow bell peppers, zucchini, and carrots to the skillet. Sauté for 5 minutes, stirring occasionally.
03 - Add the broccoli florets and red onion to the skillet. Cook for another 4–5 minutes until the vegetables are just tender but still vibrant in color.
04 - Add the cherry tomatoes and sauté for 2 minutes. Season with sea salt, freshly ground black pepper, and dried Italian herbs if using.
05 - Remove from heat. Transfer to a serving dish and garnish with fresh chopped parsley. Serve warm.
# Expert Advice:
01 -
- It transforms whatever vegetables are languishing in your crisper drawer into something you actually crave.
- The garlic infused oil does most of the heavy lifting, so you look like a genius with almost zero effort.
02 -
- If the garlic browns during infusing, the oil turns bitter and will ruin the entire dish, so keep the heat low and patient.
- Overcrowding the pan causes steaming instead of sautéing, so use the largest skillet you own or cook in two batches.
03 -
- A splash of lemon juice or balsamic vinegar at the very end brightens every flavor on the plate.
- Save any leftover garlic infused oil in a small jar in the fridge and use it for salad dressings or dipping bread throughout the week.