Sauteed Julienned Summer Vegetables Recipes

Steps:

• In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

Steps:

• Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.

Steps:

• In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.

Steps:

• In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
• Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
• Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

Steps:

• In a 12-inch skillet, preferably non-stick, cook scallion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, bell pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.