Basic Sautéed Veggies
Ingredients
1-2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
2 ½-3 cups
prepared vegetables
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add slower-cooking vegetables to the pan first; add quicker-cooking vegetables later (add additional oil, if needed, to prevent sticking as vegetables are added). Sauté vegetables, stirring frequently, until crisp-tender and beginning to darken on the edges. Remove from heat; season to taste. Serve immediately.
