Vegetable Medley

Sauteed Vegetable Medley will enhance almost any meal.

This recipe makes a tasty, smoked grill-flavored, mixed vegetable side dish using special seasonings and clarified butter.

The vegetables listed in this recipe are many colored, thereby adding a diversified abundance of healthy nutrients to your diet, while you enjoy a delicious meal.

"How To Clarify Butter" instructions are below.

Sauteed Vegetable
Medley Recipe

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons clarified butter*

  • 1 carrot

  • 1 zucchini

  • 1 yellow squash

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 stem broccoli

  • 1 medium onion

  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon steak seasoning

  • 1/2 teaspoon liquid Hickory Smoked Flavor (optional)

  • 2-4 tablespoons water (or as needed)

Heat olive oil and butter in a large heavy skillet on medium heat.

I use my trusted old cast iron pan.

Wash vegetables.

Thinly slice carrots, zucchini and squash crosswise, slicing the carrots half the thickness of the others, because it takes twice as long to cook them.

Cut the peppers into strips slightly smaller than your smallest finger.

Cut the broccoli florets into small bite size pieces.

Thinly slice the onion.

Toss the vegetables including the garlic, into the hot oil and saute.

If the vegetables start to stick to the bottom of the pan while sauteing or get too dry, sprinkle a little water over them, a little at a time, as you need it to prevent sticking and dryness.

Cook vegetables uncovered until they are browned and tender to your liking.

Some folks like their vegetables crunchy and others prefer them more tender.

A few minutes before you think they are done, sprinkle on the salt, steak seasoning, Hickory Smoke Flavor and garlic powder, if you are using it.

Toss the vegetables to coat well.

*It is important to use clarified butter.

Non-clarified butter will burn or scorch easily on high or prolonged heat and pure, clarified butter taste better in this dish.

If the right type of butter is unavailable it is best to substitute it with an equal amount of the virgin olive oil.

TIP: Because some of these vegetables may not be available in your area when you are ready to make this Sauteed Vegetable Medley Recipe or your family does nott like a particular vegetable, substitute another type.

Vegetables that usually are stir fried work well here.

Green Bell Peppers or any other color, may be substituted for the colors listed above.

Each colored Bell Pepper has it's own unique flavor... but, is equally delicious and nutritious.

How To Clarify Butter

Melt butter.

Start with at least 1 stick or 1/4 lb. regular, unsalted butter.

Place it in a heavy skillet or saucepan over very low heat.

As the butter melts you will notice foam accumulating on top.

The foam or bubbles is milk solids separating from the butterfat.

With a ladle skim off as much of this foam as you can.

Save the foam i(called whey) in a separate container to use later in another recipe or discard it.

The whey can be used in other recipes calling for milk.

Many folks like to use it in mashed potatoes or casseroles for additional flavor.

The remaining yellow liquid is your clarified, pure butter.

Once clarified and cooled you can keep it fresh longer in your refrigerator than non-clarified.

Tip: If you need to clarify your butter for this Sauteed Vegetable Medley recipe, if possible do it at least the day before to save you some time.

Related Pages

Beef And Broccoli Stir Fry Recipe

Brussel Sprouts Recipe

Easy Potato Recipes

Sweet Potato Recipes Recipes

Return to More Recipes


What's New

  1. Sour Cream Coffee Cake Recipe

    Sour Cream Cinnamon Coffee Cake
    Sour Cream Coffee Cake Recipe. The best cinnamon coffee cake baked in a bundt pan is irresistible with golden raisins, pecans, and cinnamon.

    Read More

  2. Chicken Alfredo Recipe

    Chicken Alfredo Recipe is Fettuccine Alfredo made with chicken and homemade noodles in a thick sauce of Parmesan and Romano cheese, cream, butter, garlic and parsley.

    Read More