I know this doesn’t sound the most thrilling. “Your first recipe is sauteed veggies? Who gives a s**t?” Hey now, we don’t need that much hostility this early in the morning, I haven’t even had my first cup of coffee. This is one of those go to recipes I make at least once a week. It’s a wonderful side dish, makes enough to feed an army and reheats like a champ. I bring this to work often along with some grilled chicken or a sandwich and I’m a happy camper. The best part? It’s seriously so easy to make. You really can’t mess it up. (If you’re thinking “Challenge ACCEPTED!” then you are my new hero.)
Here are the items you will need.
- Yellow Squash
- Onion (I prefer sweet onion)
- Olive Oil
- Red Pepper Flakes (Optional)
Here’s something you should know about me. I am not a professional chef. You will not find exact measurements from me or fancy equipment. No. We eyeball this. And these recipes are very forgiving, if you don’t have an ingredient, just substitute it out for something else. Want more yellow squash? You go ahead and add more. Don’t like garlic? Read another blog.
There’s usually about one day a week that I come home from work and feel really ambitious. I use that time to prep meals for the week, snacks, lunches, etc.. In this case, I cut up my veggies and onions Monday night and I was ready to start cooking Tuesday without any hassle.
Alright, pour some olive oil in a skillet. Not too much but ya know, consider how many veggies you have an pour accordingly. Melt the butter and olive oil together and if you like a little spice, you can add some red pepper flakes.
One that gets nice and hot (medium to medium high depending on your stove), go ahead and add the zucchini, squash and onions. Stir them around to get them coated in the olive oil and butter. You can also add salt and pepper to taste at this time.
Then cover them. If you have a lid, well aren’t you fancy? If you’re like me, just take another pan and put that on top. Works JUST fine.
Let it cook for a bit, check it every 5 minutes or so and give it a good stir. Once it starts getting a little soft, go ahead and add your garlic. TIP: I love this frozen garlic from Trader Joes. Saves you time and stinky, garlic fingers. I just popped 2 in, which is equivalent to 2 garlic cloves. You can adjust this depending on how you like it. But if you are a normal, sane person, you will use a lot. Keep stirring it around, once the veggies are getting pretty soft, you can remove the lid. I like to turn the temperature up a bit at this time to get some nice browning on the bottom.
In no time at all (I would say this entire dish takes maybe 15 minutes) you are all done and have some yummy veggies. I didn’t get a nice, pretty plated picture because I scooped it right out of the skillet and into my mouth.