The Guardian

Tuesday, April 16, 2013

Sauteed Veggies

Sauteed Veggies
This was a side dish that I made with my BBQ dinner Sunday night and it was very well received. Everyone ate them especially the kids! The trick is to saute each vegetable separately and then add them to a dish and mix together at the end. Every vegetable takes on the flavor of the other. It's very scrumptious and the combinations of vegetables are endless. Enjoy!
1 Large Sweet Onion
1 Stalk of leeks
2 Stalks of Scallions
2 Orange Peppers
1 Red Pepper
1 Container of White Button Mushrooms
Salt and cracked black pepper to season
1 Teaspoons of Lowry's Garlic Salt
Handful Fresh chopped Flat Leaf Parsley
6 Tablespoons of Olive Oil
A Sprinkle of Hot Pepper Flakes (optional) 


First slice onion in long strips, Wash and cut leek stalk, slice up scallions into small circle pieces. Take a frying pan and add 2 Tablespoons of Olive Oil and heat on medium heat. Add the sliced onions, and leeks to pan with salt, pepper and 1/3 of fresh chopped parsley. Saute until tender and translucent not burned. Then place on you serving dish. Take frying pan off heat. Slice all peppers into long strips. Then add 2 more tablespoons of olive oil to pan and heat.  Then add peppers, salt, Black pepper, and 1/3 of parsley. Saute on med-low heat until pepper are bendable not burned. Then add the sauteed peppers on top of sauteed onions. Take pan off heat until all mushrooms are cleaned and sliced. Then add remaining oil and heat up once more. Once heated add Mushrooms, salt, cracked pepper and the remaining fresh parsley. Saute until mushrooms are soft and cooked. There might be extra liquid that the mushrooms created when they cooked. Add 1/2 of this water and all the mushrooms to the onion and pepper mixture. Add the Lowry's, hot pepper flakes and toss gently. Enjoy!

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