Sautéed Mixed Vegetables
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LYNNE'S NOTE - To make ahead, the vegetables may be blanched hours in advance, cooled, drained and refrigerated. Reheating will take a little longer if the vegetables are used directly from the refrigerator. I have even done this the night before.
INGREDIENTS
1 pound fresh snow peas OR: green beans
1 small bunch broccoli (about 12 ounces)
1 small sweet red pepper
2 tablespoons vegetable oil
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepperRemove the strings and tips from the snow peas or the green beans. Cut the flowerets off the broccoli stalks in 2-1/2-inch lengths. Split the large flowerets in half. Peel the tough outer woody layer off the broccoli stalks. Diagonally slice the broccoli stalks. If using green beans, cut each in half. Cut the red peppers into 2 x 1/4-inch strips.
Cook the broccoli stalk slices in a large pot of boiling water for 1 minute. (If using green beans instead of snow peas, cook the beans with the broccoli slices). Add the flowerets and cook for 1-1/2 minutes longer. Add the snow peas and cook for 30 seconds. Drain the vegetables in a colander under cold running water to prevent any further cooking. (I drain mine, and then plunge into a large bowl of ice water, and then drain again.) If you are doing ahead, now is the time to drain completely and put in refrigerator.
Heat the oil and butter in a large skillet. Add the sweet red pepper and sauté over medium-high heat just until the pepper is wilted, for about 2 minutes. Add the blanched vegetables, salt and pepper. Cook until all the vegetables are heated through.
Makes 12 servings