Garlic Infused Olive Oil Veggies (Printable version)
Vibrant peppers, zucchini, broccoli and tomatoes sautéed in garlic-infused olive oil—quick, healthy, Mediterranean side.
# What you need:
→ Garlic Infused Olive Oil
01 - 1/3 cup extra virgin olive oil
02 - 5 cloves garlic, peeled and smashed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets
→ Seasonings
09 - 1 tsp sea salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp dried oregano
12 - Fresh parsley, chopped (for garnish)
# How To:
01 - In a small saucepan, gently heat the olive oil and smashed garlic over low heat for 7–8 minutes until the garlic is fragrant and lightly golden. Remove from heat and discard the garlic cloves. Reserve the infused oil.
02 - Heat half of the garlic-infused oil in a large skillet over medium heat. Add the sliced red onion and sauté for 2 minutes until it begins to soften.
03 - Stir in the bell peppers, zucchini, and broccoli florets. Cook for 5–7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
04 - Add the halved cherry tomatoes and the remaining garlic-infused oil. Sauté for another 2–3 minutes until the tomatoes begin to soften and release their juices.
05 - Season with sea salt, freshly ground black pepper, and dried oregano. Mix well to coat all vegetables evenly. Remove from heat, garnish with chopped fresh parsley, and serve warm.
# Expert Advice:
01 -
- The garlic infused oil alone is liquid gold you will want to drizzle on everything from crusty bread to scrambled eggs.
- It adapts to whatever vegetables you have on hand, making it the most forgiving recipe in my weeknight rotation.
- Everything cooks in under thirty minutes with just one skillet and a small saucepan to wash afterward.
02 -
- If the garlic turns brown instead of pale gold in the oil, it will taste bitter and you should start over with fresh oil and cloves.
- Overcrowding the skillet causes the vegetables to steam instead of saute, so use the largest pan you own or cook in two batches if needed.
03 -
- Let the garlic oil cool completely before straining and any leftover oil can be stored in a jar in the fridge for up to a week to use on salads or as a dipping oil.
- The single biggest flavor upgrade is using truly fresh vegetables from a farmers market rather than ones that have been sitting in a supermarket cold case for days.