Garlic Vegetable Sauté is a Foodie Lovers dream! Vegan, vegetarian, low carb, low salt, dairy free, diabetic approved, have I forgotten anything? Made from natures bounty these home grown veggies use garlic and EVOL, (extra virgin olive oil) and can be grilled, baked or sautéed as you wish. I am an extremely picky veggie eater, but this recipe allows all the natural taste and nutrients from the vegetables to stay with each forkful. And if you grown your own and prefer organic you can’t beat them! They stay crispy and reheat well. Use any leftovers for tomorrows stir fry! Make these and comment below what type of meal you added them to!
If you need some more sides for your meal try these tried and true recipes! Green Bean Casserole, Garlic Vegetable Sautee, Sauteed Zucchini Coins, or these Cheddar Smashed Potatoes like Grandma used to make.
Garlic Vegetable Sauté
Prep
Cook
Total
Yield 4
Garlic Vegetable Sauté ~ Made from natures bounty these home grown veggies use garlic and EVOL and can be grilled, baked or sautéed.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, finely minced
- 2 zucchini, halved lengthwise and sliced
- 1 cup wax beans halved lenthwise
- 1 squash, halved lengthwise and sliced
- 1 shallot, sliced
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch paprika
- 1 bunch of broccoli, chopped
- 1 bunch cauilflower, chopped
- 4 carrots cut lengthwise and halved
Instructions
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add veggies; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Notes
If you need some more sides for your meal try these tried and true recipes! Green Bean Casserole, Garlic Vegetable Sautee, Sauteed Zucchini Coins, or these Cheddar Smashed Potatoes like Grandma used to make.
©MARILYN'S TREATS. All images are copyright protected.
Courses Side
Cuisine Vegetables
Nutrition Facts
Serving Size 1
Amount Per Serving | ||
|---|---|---|
Calories 103 | ||
% Daily Value | ||
Total Fat 6.7 g | 10% | |
Trans Fat 8 g | ||
Sodium 180 mg | 8% | |
Total Carbohydrates 10 g | 3% | |
Dietary Fiber 2 g | 8% | |
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Yum! What a great dish to put together when you don’t have much time. Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a great weekend.
Thanks for commenting Lauren! I just love your party.
I don’t think I have all the ingredients, but it inspired me to get something done here. 😉
Thanks for the inspiration, Marilyn! #WednesdayWisdom
One thought always leads to another! Tat is why I write this blog. To pop a new idea into someones mind and let that take them wherever it goes! Thanks Debbie for encouraging me!
Oh Mariilyn I love all of these vegetables and it is sometimes hard to come up with different ideas. Thanks for sharing this at #anythinggoes link up.
Thanks Sue. This is a great and healthy combo. If you have a garden it is even better!
What a great side dish that’s a healthy winner dinner Marilyn Pinned and shared!
Thanks Joanne! Other than raw, its the only vegetables I eat not covered in cheese! These stay crunchy.