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Veggie Meal

This is a use-what-you-have sort of meal. I cook to a pot based on the number of people eating. I vary the veggies according to what I have and according to the likes and dislikes of those I am serving.

Equipment

  • Pot with a lid

Ingredients
  

  • Olive oil, or whatever your fat of choice is
  • Firm veggies - ones retain their shape well when sauteed Beets, carrots, broccoli, cauliflower, celery
  • Mid firm veggies - ones that will soften some Stems of the greens, pod peas, beans, onions, squash, tomatoes, corn
  • Wilting veggies - tend to be the greens Spinach, Swiss chard, beet greens, bok choy, tatsoi, garlic
  • Any already cooked veggies Canned veggies, leftovers

Instructions
 

  • Cut the veggies into bite size pieces.
  • Put oil in the bottom of the pan and let it start to warm over high to medium high heat.
  • Add the firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
  • Add the mid-firm veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
  • Add the wilting veggies and put some oil on top. Stir or toss the veggies and the oil. Cover with a lid and let sit a minute or two.
  • Stir in or toss any cooked veggies or leftovers. Cover and watch for the pot to steam. Turn the heat to low, stirring every 4-5 minutes until the veggies are all soft. Take off heat and serve.

Notes

We serve this over rice or as a side with meat and potatoes. These veggies tend to taste good the next day as well. OR if you have enough left over, you can freeze them for a meal another day.