2,360 saute vegetable recipes

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Golden millet porridge simmered with onions, carrots, squash, or parsnips and sea salt. A four-ingredient vegan whole grain breakfast with a creamy, slightly nutty texture that absorbs any vegetable you add.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.