Garlic Infused Olive Oil Veggies (Print Version)

Seasonal vegetables sautéed in garlic-infused olive oil, seasoned with sea salt, pepper and fresh parsley.

# What You 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
13 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - In a medium skillet, combine the extra virgin olive oil and lightly crushed garlic cloves. Heat gently over medium-low heat for approximately 5 minutes, allowing the garlic to release its aroma into the oil without browning. Remove and discard the garlic cloves, or reserve for another use.
02 - Increase the heat to medium. Add the sliced red and yellow bell peppers, zucchini half-moons, and diagonally sliced carrots to the infused oil. Sauté for 5 minutes, stirring occasionally to ensure even cooking.
03 - Stir in the broccoli florets and thinly sliced red onion. Continue cooking for another 4 to 5 minutes until the vegetables are just tender but still retain their vibrant color and slight crunch.
04 - Add the halved cherry tomatoes and sauté for 2 minutes until they begin to soften. Season with sea salt, freshly ground black pepper, and dried Italian herbs if desired, tossing gently to coat evenly.
05 - Remove the skillet from heat. Transfer the sautéed vegetables to a serving dish and garnish generously with freshly chopped parsley. Serve warm as a side or a light main.

# Expert Tips:

01 -
  • The garlic infused oil elevates even the most basic vegetables into something that tastes restaurant worthy.
  • It comes together in under thirty minutes with whatever produce you have lingering in your crisper drawer.
  • This dish works beautifully as a side but honestly holds its own as a light meatless dinner alongside crusty bread.
02 -
  • If the garlic cloves brown during infusion the oil will taste bitter and that harshness will spread through every bite, so watch them like a hawk.
  • Overcooking the vegetables past that tender-crisp stage turns everything mushy and dull colored, which defeats the whole point of this dish.
  • Adding the tomatoes too early makes them disintegrate into a watery mess instead of staying plump and juicy.
03 -
  • Starting the garlic in cold oil instead of adding it to hot oil gives you far more control and prevents that dreaded acrid burnt garlic flavor.
  • Resist the urge to stir constantly because letting the vegetables sit undisturbed for thirty seconds at a time is what creates those delicious caramelized edges.

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