Colorful Vegetable Saute
A vibrant and flavorful sauté of fresh green beans, fennel or celery, red bell peppers, and onions, seasoned with basil and black pepper, perfect for a colorful, healthy side.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 2 tablespoons vegetable oil
- 1 pound fresh green beans ⓘ
- 1 pound fresh fennel or 1 medium bunch celery, sliced ⓘ
- 2 large red bell peppers, cored, seeded, and cut into thin strips ⓘ
- 2 medium onions, quartered ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon dried basil leaves ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
Instructions
- In a Dutch oven, bring a small amount of water to boiling.
- Add onions; remove from heat.
- Let stand for 1 minute.
- Remove onions, reserving water.
- When cool, tie each green onion around 4 or 5 raw asparagus spears.
- Return water to boiling; add asparagus bundles.
- Reduce heat; cover and simmer for 4 to 8 minutes or until crisp-tender.
- In a large skillet, melt butter or margarine and vegetable oil over medium heat.
- Add green beans, fennel or celery, red bell peppers, onions, and garlic.
- Cook, stirring occasionally, until vegetables are tender and flavors meld.
- Season with salt, basil, and black pepper to taste.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).