Summer Vegetable Sauté

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Vegetable sauté is a wonderful side dish for meat dishes. It includes bell peppers, broccoli, zucchini, and yellow squash, as well as button mushrooms, which complement the vegetables perfectly and infuse the dish with their vibrant aroma. Dried oregano and a touch of soy sauce add even more flavor. Cut all the vegetables into random pieces, and frying them takes just minutes. The vegetables should be slightly wilted but still crisp and juicy. Serve as an appetizer or side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 teaspoon crushed garlic
Half a red bell pepper, chopped
Half a yellow bell pepper, chopped
6 champignons, chopped
4 cauliflower florets, chopped
Half a zucchini, chopped
Half a yellow squash, chopped
0.5 tsp dried oregano
2 tablespoons soy sauce
2 tablespoons chicken broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, sweet pepper, champignon mushrooms, zucchini, yellow zucchini, oregano

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add all the vegetables and cook until wilted, about 2 minutes.
Add oregano, soy sauce, and chicken broth, stir well, and cook just until the vegetables are wilted, about 3 minutes. Remove from heat and serve.

Categories:

recipe / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Cabbage dishes / Cauliflower dishes