Go Back

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.
Print Recipe
Ingredients Equipment Method Notes

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

Equipment

  • Pot with a lid

Method
 

  1. Cut the veggies into bite size pieces.
  2. Put oil in the bottom of the pan and let it start to warm over high to medium high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.