Sautéed Spring Vegetables

Recently updated on March 29th, 2021

Sautéed Spring Vegetables

Yields4 Servings

Cook Time17 mins

Rating
CATEGORY

Ingredients

 1 tbsp canola oil
 1 large shallot, thinly sliced
 1 zucchini, cut into ½-inch pieces
 1 summer squash, cut into ½-inch pieces
 ½ lb (6-8 spears) asparagus, cut into 1-inch pieces
 8 oz mushrooms, sliced
 4 tbsp butter
 ½ tsp salt
 ¼ tsp pepper
 ½ tsp celery seed
 ½ tsp marjoram

Directions

1

In a large pan over medium heat, add the oil and shallots, cooking about 2 minutes, until lightly browned. Add the zucchini, squash, asparagus, mushrooms, butter, salt, pepper, celery seed, and marjoram; continue cooking for about 15 minutes or until cooked through and desired texture is reached, stirring occasionally. Add additional butter if necessary to prevent sticking.

Panzanella

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Ingredients

 1 tbsp canola oil
 1 large shallot, thinly sliced
 1 zucchini, cut into ½-inch pieces
 1 summer squash, cut into ½-inch pieces
 ½ lb (6-8 spears) asparagus, cut into 1-inch pieces
 8 oz mushrooms, sliced
 4 tbsp butter
 ½ tsp salt
 ¼ tsp pepper
 ½ tsp celery seed
 ½ tsp marjoram

Directions

1

In a large pan over medium heat, add the oil and shallots, cooking about 2 minutes, until lightly browned. Add the zucchini, squash, asparagus, mushrooms, butter, salt, pepper, celery seed, and marjoram; continue cooking for about 15 minutes or until cooked through and desired texture is reached, stirring occasionally. Add additional butter if necessary to prevent sticking.

Sautéed Spring Vegetables

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