Vegetable Sautéing

With summer finally here, many vegetables are now in season. It’s a great time to buy them with a guarantee they’ll be fresh. But when the weather is hot, sometimes being in the kitchen and cooking is the last thing you want to do. Sautéing vegetables is a quick and easy way to cook a variety of vegetables without a lot of prep time or clean up. All you need is a pan, some vegetable oil, and a stove. Pour the oil into the pan and wait for it to heat up. Then distribute whatever vegetables you want into the pan, making sure to move them around and flip them over. Once the vegetables have become fully cooked, simply slide them onto a plate. When sautéing recently, I used eggplant, yellow peppers, summer squash, and asparagus. It’s a bit of an unusual combination, but they all went well together. I put some of the vegetables into a whole wheat wrap with a little bit of salsa for flavoring, which can be a great way to add fiber to the meal. Next time I sauté, I’d like to try some broccoli, cauliflower, and zucchini. You can also sauté meat, such as chicken or salmon, to add some protein to the meal.