If you own a flat-top griddle, this is a must try veggie salad, Colorful Sautéed Veggie Salad. You can certainly make this in a pan, if you have a big enough one. There isn’t much for measurements with this, mostly just “eyeball” it and use your best judgement for the amount you will need.
Below I have a quick step-by-step direction and pictures on how I threw this together. All my pictures are based off of cooking on the griddle, however you can do the same in a pan. Here is how I made this and will make again!
What Ingredients Do I Need?
You can certainly add or remove any type of ingredients from this list. This is just how I made mine and I know we like these vegetables. Most my recipes are a guide for you, not necessarily something you need to follow to the tee. Here is what I used to make mine.
- Grape Tomatoes
- Mushrooms
- Brussels
- Sweet Peppers
- Onions
- Spinach
- Garlic & Herb Seasoning (Optional)
- Salt
- Pepper
- Italian Dressing Seasoning Pack
How Do I Prep This?
Colorful Sautéed Veggie Salad has minimal directions. Basically, cut up your vegetables however you would like. Remember that they will break down some as they cook, so not too small. You can leave them in bigger pieces if you prefer as well. Cut everything up, except for the spinach, add that in later so it doesn’t get slimy right away.
Just cut them up and place them in a bowl and set aside.
How Do I Cook This?
“How Do I Cook This?” is probably a question running through your head right about now. There is so much going on, you are not sure how this is going to work. To your surprise though, it’s going to turn out perfect. Again, this recipe is based off of cooking on a flat-top griddle.
Oil your griddle (or pan) and let get to a medium-low heat. You don’t want to let it get too hot as you can scorch your onions and mushrooms before the rest of the vegetables soften. Once your griddle (or pan) are at a medium-low temperature and your oiled up, place your vegetables down. Give them a good stir around and than cover.
Why Are We Covering?
Assuming, “Why Are We Covering?” is another question running through your head. Maybe you cook often and you know why, maybe you are just learning. But here is why. You have a mixture of soft and harder vegetables. The softer vegetables are going to cook MUCH faster than the hard ones. With a medium-low heat and a cover, you are going to throw a little water under the lid, to allow them to steam.
The water is helping steam the vegetables, while under the covering. This allows the harder vegetables to soften and the softer vegetables to cook slower. Lift the lid every few minutes to stir and season and replace the lid back on top. Make sure you add some water after you stir each time.
It does not need to be a ton of water, maybe a tablespoon or so, depending on the amount you are cooking and how fast it is evaporating. If you are using a flat-top griddle, this is where a squeeze bottle comes in handy, you can squirt the water right underneath the lid.
Seasoning
While your vegetables are cooking, season every few times you toss them around. I like to go heavy on my first round of seasoning, it is going to look like a lot until you mix it all around. Like I had shared in a post a few weeks back, do not be afraid to season. Seriously vegetables need some seasoning, you will be amazed what just some salt and pepper will do for them.
Finishing Step
After you feel like your vegetables are cooked to your liking, you can remove the lid for a few more minutes and toss around to get a nice crisp on them. This is the time, to add in your spinach so it doesn’t get too slimy. Remove from the griddle (or pan) and place in your bowl.
Here is the final step before enjoying with your main course. Mix in about 2 tablespoons (give or take) of your Italian Dressing Seasoning Pack. Mix everything together and serve it up.
I thought this was absolutely delicious with our pork chops I made. I bet this would go great with some hotdogs and burgers, for your summer cookouts. Please give this a try and share with your friends. Be sure to check out the full recipe below. Remember to like/share/comment/pin my blogs. Thank you for the continued support.
Much Love & Honey,
Megan
Colorful Sautéed Veggie Salad - Low Carb
Colorful Sautéed Veggie Salad is a great side dish for those summer cook outs. It can make a lot or not, you decide.
Ingredients
- Grape Tomatoes
- Mushrooms
- Brussel Sprouts
- Sweet Peppers
- Onions
- Spinach
- Salt
- Pepper
- Italian Dressing Seasoning Pack
- Garlic & Herb Seasonings (Optional)
Instructions
- Cut up your vegetables, to your desired size. Not too small as they will shrink while cooking.
- Preheat your griddle (or pan) to a medium-low heat. Swirl a little olive oil down, once heated up.
- Throw all your vegetables down on the griddle (or pan) and mix around. Season heavily the first round and than place a lid over the top. The lid locks in the moisture so the veggies cook slowly.
- Using a squirt bottle (If using griddle) spray some water underneath your lid. If using a pan, pour some in the bottom of the pan. No more than a tablespoon or two, at a time.
- Every few minutes, lift the lid and give the vegetables a stir. Sprinkle more seasonings on top and add more water as needed.
- Once your vegetables are mostly cooked, add your spinach. We do this later because otherwise it gets really slimy.
- Remove from the griddle (Or pan) and place in a large mixing bowl. Sprinkle a tablespoon or two of the Italian Dressing Seasoning Pack in with the vegetables and give a stir. Mix around and serve it up.
Notes
You are welcome to add or leave out an vegetables that you do not like. This is just a guide on how I made this, you are welcome to change things up as you go.