Pan Roasted Vegetables

Roasted vegetables in pan with wooden spoon.

Fresh, crisp vegetables pan fried in butter and olive oil. It's the perfect side dish and an easy way to roast. It only takes 15 minutes to make!

Course Vegetables and Side Dish

Cuisine American #Vegan #Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 103kcal

Author Deb Clark

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.
½ teaspoon black pepper
pinch red pepper flakes
½ teaspoon salt
1 tablespoon butter
1 tablespoon olive oil

Instructions

Clean and slice the squash, onions, slice the mushrooms in half. Dice the tomato and mince the garlic.
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 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.
When the timer goes off, stir and set the timer for an additional five minutes.
After five minutes stir again, set timer for an another five minutes.
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.
Serve and enjoy!

Video

Notes

Roast Vegetables that are in season! You can roast a variety of different vegetables.

Winter – carrots, parsnips, rutabagas, brussel sprouts
Spring – asparagus, fennel, leeks, bok chop, carrots – wilting spinach at the last moment would be delicious!
Summer – eggplant, zucchini, bell peppers, beets, tomatoes
Fall – potatoes, butternut squash, carrots, sweet potatoes and yams

How to roast vegetables in the oven

Set the oven temperature to 400 degrees. A higher temperature will sear the vegetables. Caramelizing them without drying them out.
Line your sheet pan with foil or parchment paper to make for easy cleanup.
Toss the vegetables with oil and season with spices spread in an even later on the baking sheet.
Bake for 15 minutes - toss the oven-roasted vegetables halfway through cooking so they can get crispy on both sides.
The last five minutes of cooking add the tomatoes and garlic. Just sprinkle them on top.
Mix everything together to coat the vegetables with sauce lightly.

Perfect Roasted Vegetables every time!!

Storage

Allow the vegetables to cool completely and store in an airtight container, refrigerated for up to three days. Reheat on the stovetop or in the microwave. These don't freeze well. Enjoy them fresh!

Nutrition