1tbspolive oil🥕see notes below for preparing without oil
1cupzucchinicut in small pieces
1cupsummer squashcut in small pieces
1cupyellow squash cut in small pieces
1cupgreen beansends removed, cut in thirds
1/2bell pepperred, yellow or orange - cut in thin strips
1cuptomatoescherry tomatoes - halved
1/2tspdried herbs or Italian seasoningI used Spike all-purpose seasoning in this recipe
1/4tspblack pepperfreshly ground
Wash and slice your vegetables. Once your veggies are prepped, blot them dry with a clean towel.
Place skillet on stove over medium-high heat. Test the temperature of your heated skillet by sprinkling a few drops of water into the pan. If the water sizzles the pan is ready.
Pour a very small amount of extra virgin olive oil in the bottom of the pan. Use only enough to lightly coat the pan - about a tablespoon or less. Don't overheat the oil as you don't want it to smoke or burn. 🥕See notes below for sautéing without oil.
Carefully place sliced veggies into the pan. I suggest adding them in this order: 1. Onions 2. Green Beans 3. Bell Peppers 4. Zucchini and Squash 5. Tomatoes.Try not to overcrowd them. Be sure to leave room for the juices to evaporate. If your pan isn't large enough, it's better to sauté them in batches than to try to do them all at once.
While the veggies are cooking add your dry seasonings. salt & pepper. Stir to combine.
Turn or flip veggies with a heat proof spatula or tongs about once a minute. Sauté until the veggies are slightly browned and tender - about 8-10 minutes. Be careful not to overcook them. Remove from heat.
Serve hot and enjoy!
🥕How to Sauté Vegetables Without Oil
You can prepare this recipe oil-free simply by replacing the olive oil with water or vegetable broth. The trick is to use only a very small amount, one to two tablespoons at a time, as needed. Be sure not to overcrowd your pan, as the veggies will steam from excess moisture. You want that to evaporate while cooking. Keep flipping or turning over the veggies so that they don't stick to the pan. Pull them from the heat as soon as they are tender.🥕Add a splash of bright flavor by drizzling the veggies with a light squeeze of fresh lemon juice after cooking and/or a sprinkle of chopped fresh herbs like basil or oregano. Add salt & pepper to taste. 🥕Enjoy these sautéed rainbow veggies as a simple side dish all on their own or paired with any of these easy & delicious vegan recipes:
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!