The pan-cooked vegetables are a unique, easy, and tasty dish, perfect for everyday lunch and dinner. Just sauté the vegetables in a pan with some oil, and the dish is ready. The pan-cooked vegetables were initially a side dish, but I often use them to dress a plate of pasta or rice.
Come with me, let’s start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pan-Cooked Vegetables
- 2 potatoes
- 2 zucchini
- 1 bell pepper
- 1 Tropea red onion
- 4 carrots
- 1 eggplant
- to taste salt
- to taste extra virgin olive oil
Steps for Pan-Cooked Vegetables
Start by cleaning the vegetables you have chosen and proceed to cut them into small pieces, so that the cooking is faster and more uniform.
Place the vegetables in a large pan with a drizzle of extra virgin olive oil and add half a glass of water. Cover with the lid and let cook for about 30 minutes. The vegetables will be ready when they can be easily pierced with a fork, becoming tender and flavorful.
Towards the end of cooking, remove the lid, adjust with salt and add the spices you prefer to give an extra touch of flavor. Your pan-cooked vegetables are ready to be enjoyed. See you at the next recipe!
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Storage
The pan-cooked vegetables, once ready, can be stored in the refrigerator for 2-3 days in an airtight container. When you are ready to consume them, simply heat them quickly in a pan with a drizzle of oil or a splash of water to make them as good as fresh.
