Garlic Infused Olive Oil Veggies (Printable)
Aromatic seasonal vegetables sautéed in garlic-infused olive oil for a quick, colorful Mediterranean side.
# What You’ll Need:
→ Garlic Infused Olive Oil
01 - 1/3 cup extra virgin olive oil
02 - 4 large garlic cloves, peeled and lightly crushed
→ Vegetables
03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 medium zucchini, sliced into half-moons
06 - 1 medium carrot, sliced diagonally
07 - 1 cup broccoli florets
08 - 1 cup cherry tomatoes, halved
09 - 1 small red onion, thinly sliced
→ Seasonings
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried Italian herbs (optional)
13 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make It:
01 - In a medium skillet, combine the olive oil and crushed garlic cloves. Heat gently over medium-low heat for about 5 minutes, allowing the garlic to infuse its flavor without browning. Remove and discard the garlic cloves, or reserve for another use.
02 - Increase the heat to medium. Add the red and yellow bell peppers, zucchini, and carrot to the infused oil. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the broccoli florets and sliced red onion to the skillet. Cook for another 4 to 5 minutes until all vegetables are just tender but still vibrantly colored and slightly crisp.
04 - Add the halved cherry tomatoes and sauté for 2 minutes. Season with sea salt, freshly ground black pepper, and dried Italian herbs if using, tossing everything to coat evenly.
05 - Remove the skillet from heat. Transfer the sautéed vegetables to a serving dish and garnish generously with chopped fresh parsley. Serve warm as a side or light main.
# Expert Tips:
01 -
- It turns whatever vegetables are languishing in your crisper drawer into something you actually crave.
- The garlic infused oil does most of the flavor work for you, so seasoning stays simple and forgiving.
02 -
- If the garlic browns during infusion it will taste bitter, so pull the pan off the heat the moment you see golden edges.
- Overcrowding the skillet traps steam and turns sauteed vegetables soggy, so cook in two batches if your pan is on the smaller side.
03 -
- Starting the garlic in cold oil instead of hot oil gives you a wider window of control and a sweeter, more rounded flavor.
- A splash of balsamic vinegar added right at the end introduces a tangy depth that makes people ask what your secret is.