Veggie Medley

Start building this dish with more firm vegetables
and end with ones that only need a few minutes to cook.
In 15 min. deliciousness is served!

In this version, I used a julienne cutter for the carrots.
It is visually appealing and takes less time to cook
than the sliced carrots if you are tight on time.
These are sold like this in bags in the produce aisle to
make your life even easier!

You can certainly omit the step when butter and sugar are
added, but it is such a nominal amount and it adds
that glossy-ness and bit of richness to the veggies and
beautifully highlights the flavors.

5 from 1 vote

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Veggie Medley

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

quick and easy using any vegetables to add color, flavor and nutritious goodness to any meal

Course: Appetizer, Main Course, Side Dish

Keyword: carrots, mushrooms, onions, zucchini

Ingredients

• 1 zucchini, diced
• 2 carrots, peeled and sliced thin on the diagonal
• 3-4 mushrooms, rinsed and sliced (may use stems too)
• 1/2 onion, any type sliced into thin crescents
• 1 butter, a small pat optional
• 1 sugar, a pinch optional
• salt and pepper to season

Instructions

1. Using a saute pan on medium high heat, add onions to pan and soften ~ 3-4 min.

2. Add carrots and saute, stirring occasionally. to speed up the cooking time, I add a bit of water to the pan, cover and simmer over low heat for ~ 3 min. then uncover and continue at medium high heat again.

3. Add mushrooms and cook ~ 3 min. stirring occasionally.

4. Add zucchini and cook ~ 3 min. until they become slighly translucent.

5. Add the pat of butter if using and a pinch of sugar. Stir ~ 10 to fully incorporate and then turn off heat.

6. Season with salt and pepper to taste.

Recipe Notes

• use any vegetables you have
• begin cooking the veggies with the longest cooking time to avoid overcooking them, they will be too mushy
• firm veggies like carrots, onions, green beans take longer
• mushrooms need less time but contain a lot of water so can be added earlier without risk of getting too mushy
• zucchini, summer squash take just a couple minutes and can be cooked crisp tender which to me taste better and are not mushy.