Garlic Infused Olive Oil Veggies (Printer-Friendly)

Seasonal vegetables sautéed in garlic-infused olive oil with salt, pepper and parsley for a bright Mediterranean side.

# What You'll Need:

→ Garlic Infused Olive Oil

01 - 1/3 cup extra virgin olive oil
02 - 4 large garlic cloves, peeled and lightly crushed

→ Vegetables

03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 medium zucchini, sliced into half-moons
06 - 1 medium carrot, sliced diagonally
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 small red onion, thinly sliced

→ Seasonings

10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried Italian herbs (optional)
13 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make It:

01 - In a medium skillet, combine the olive oil and crushed garlic cloves. Heat gently over medium-low heat for about 5 minutes, allowing the garlic to infuse without browning. Remove and discard the garlic cloves.
02 - Increase the heat to medium. Add the red and yellow bell peppers, zucchini, and carrots to the skillet. Sauté for 5 minutes, stirring occasionally.
03 - Add the broccoli florets and red onion. Cook for 4 to 5 minutes until the vegetables are just tender but still vibrant in color.
04 - Add the cherry tomatoes and sauté for 2 minutes. Season with sea salt, black pepper, and dried Italian herbs if using.
05 - Remove from heat. Transfer to a serving dish and garnish with fresh chopped parsley. Serve warm.

# Expert Advice:

01 -
  • It transforms whatever vegetables are sitting in your crisper drawer into something that feels intentional and cared for.
  • The garlic infused oil does most of the flavor work for you, so the seasoning stays simple and honest.
02 -
  • Starting the garlic in cold oil instead of hot oil prevents it from scorching and gives you a wider window to catch that perfect golden moment.
  • Overcrowding the pan traps steam and turns sauteing into boiling, so use the largest skillet you have.
03 -
  • Slice all vegetables before you turn on the stove because the cooking moves fast and you will not have time to prep once the oil is hot.
  • Taste a piece of broccoli from the pan before you add the tomatoes because that is your best indicator of whether the texture is where you want it.

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