Vegetable Saute Recipe

Name: Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 8 baby carrots, peeled and trimmed; 8 baby patty pan squash; 1 medium onion, sliced; 4 baby eggplant, trimmed and halved lengthwise; 1 medium yellow pepper, cut into 1/4-inch strips; 8 cherry tomatoes; 1 Tbsp. chopped garlic; 4 sprigs fresh thyme; salt and freshly ground pepper to taste; 1/2 c. fresh basil

Servings: persons

2 Tbsp. olive oil
8 baby carrots, peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplant, trimmed and halved lengthwise
1 medium yellow pepper, cut into 1/4-inch strips
8 cherry tomatoes
1 Tbsp. chopped garlic
4 sprigs fresh thyme
salt and freshly ground pepper to taste
1/2 c. fresh basil

1
Heat olive oil in a skillet and add carrots, squash, onion, eggplant and yellow pepper.
2
Saute, stirring and tossing, about 5 minutes.
3
Add tomatoes, garlic, thyme, salt and pepper.
4
Cook, again tossing and stirring, about 3 minutes.
5
Add basil.
6
Stir to combine.
7
Serve immediately.
8
Makes approximately 6 servings.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. olive oil, 8 baby carrots, peeled and trimmed, 8 baby patty pan squash, 1 medium onion, sliced, and more.

Yes, Vegetable Saute falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Saute

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