Pan Roasted Vegetables with Sauce

Pan Roasted Vegetables with Sauce

Pan Roasted Vegetables are lightly sautéed in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. An easy lightened up side dish that only takes 15 minutes to make!

Pan Roasted Vegetables are perfect for the holidays and delicious for an easy weekday side dish!

The holidays are fast approaching and before they are completely upon us, I wanted to share with you one of my most loved, easiest side dish that I know you are going to love also – Pan Roasted Vegetables.

When it comes to the holidays for us, the Turkey is the star of the show and also takes up all the oven space! Side dishes not made in the oven are important. I’m thinking you have that same problem, right?

Made on the stove top, this side dish is easy to make!

When we were kids Mom used to fry zucchini all the time and I’ve always loved it pan fried. Here, I’ve updated her recipe by adding more delicious vegetables. Pan roasting the vegetables adds even more flavor to an easy side dish!

What’s even better about this recipe is you toss everything into the skillet and only stir them three times during the cooking process.

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What? Yup, only three times because that’s how you get beautiful caramelization.

Here’s how easy this side dish is – clean and slice the squash, onions, slice the mushrooms in half. Dice the tomato and mince the garlic.

Chop the vegetables into large pieces.

Heat a heavy skillet over medium on the stove. When the skillet is hot the add butter and olive oil.

When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with pepper. Mix to combine the spices – spread the vegetables evenly in the pan, then set your timer for five minutes. Do. Not. Stir. Resist the urge! 😂

Stir and set the timer for five more minutes. Don’t stir or move the vegetables around.

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After five minutes stir again, set timer for an another five minutes. When there is one minute left on the timer, add the tomatoes and garlic and mix well. The garlic will cook in less than a minute, the tomatoes will reduce from the heat and make a light pan sauce.

Season with salt at the end. If you season during the cooking process, the moisture from the vegetables will make them steam, not caramelize.

Done!

Don’t fuss or stir the vegetables. Just let them sit and caramelize.

See that beautiful caramelization? That’s what happens when you allow the vegetables to sear.

~What you’ll need to make this recipe

A heavy bottom skillet – this is a great time to use a cast iron skillet or other heavy pan. That heavy skillet will evenly distribute the heat and sear beautifully!

I know you’ll love this one – here’s the recipe!

Love your veggies? Here are even more delicious side dishes to try!

• Oven Roasted Delicata Squash
• Roasted Radishes with Potatoes
• Loaded Baked Potato Casserole
• Vegetable Casserole
• Sweet Potatoes Wedges

5 from 4 votes

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Pan Roasted Vegetables

Fresh crisp vegetables lightly sautéed in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce. An easy lightened up side dish that only takes 15 minutes to make!

Course Vegetables and Side Dish

Cuisine American #Vegan #Vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 103 kcal

Ingredients

• 1 zucchini
• 1 yellow squash
• 1 red onion
• 8 oz. mushrooms
• 1 tomato
• 1 clove garlic large clove, if your cloves are small use two.
• 1/2 tsp black pepper
• pinch red pepper flakes
• 1/2 tsp salt
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. Clean and slice the squash, onions, slice the mushrooms in half. Dice the tomato and mince the garlic.
   

2. Heat a heavy skillet over medium on the stove. When the skillet is hot the add butter and olive oil.

3. When the butter and olive oil is hot and bubbly, add the squash, onions and mushrooms, season with black pepper and red pepper flakes. Mix to combine the spices - spread the vegetables evenly in the pan, then set your timer for five minutes. Do. Not. Stir. 
   

4. When the timer goes off, stir and set the timer for an additional five minutes.
   

5. After five minutes stir again, set timer for an another five minutes.
   

6. When there is one minute left on the timer, add the tomatoes, garlic and salt. Mix well. The garlic will cook in less than a minute, the tomatoes will reduce from the heat and make a light pan sauce.
   

7. Serve and enjoy!

Nutrition Facts

Pan Roasted Vegetables

Amount Per Serving

Calories 103 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 7mg 2%

Sodium 326mg 14%

Potassium 549mg 16%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 5g

Protein 3g 6%

Vitamin A 10.8%

Vitamin C 30%

Calcium 2.5%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Need a delicious side dish NOT cooked in the oven? Pan Roasted Vegetables are lightly sautéed in butter and olive oil until caramelized and sweet. Adding tomatoes at the end makes a delicate light sauce!