Easy Sauteed Fresh Vegetables recipe


Mom always said to “Eat your Vegetables” and she was right! But veggies don’t have to be a bore. My sauteed fresh vegetables recipe is both easy and delicious.

Veggies have such great flavors, as well as being good for you. They’re low in calories, low in fat, have no salt, no cholesterol, and often zero sugar. It’s why I love to saute fresh seasonal vegetables for dinner any night of the week. Serve your veggies over greens, grilled polenta, farro, or another variety of whole grain. It makes a wonderful, healthy, and satisfying meal.


Sauteed Fresh Vegetables over Greens



2 tablespoons olive oil

2 cloves garlic, minced

1 large shallot, chopped

2 red peppers, chopped

8 oz of fresh, sliced mushrooms  (I like baby portabella)

1 cup grape tomatoes, sliced

1 can chick peas, drained and rinsed

2 teaspoons capers

1/4 cup kalamata olives, sliced

1/4 teaspoon pepper

2 tablespoons fresh basil, chopped

Fresh greens (I use a combination of kale and baby spinach)


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Heat olive oil in a medium-sized saute pan, over medium heat. Add garlic, cooking for about two minutes. Don’t brown garlic as it will become bitter.

Add shallots, continuing to cook for another one minute.

Add the red peppers and mushrooms, cooking for about five more minutes.

Gently toss in the tomatoes, stirring for another two minutes.

Add capers, olives, pepper, and basil, cooking for a few additional minutes.

Place veggie mixture on top of greens.




Sauteed Fresh Veggies over Greens


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