Garlic Infused Olive Oil Veggies (Printable)
Vibrant sautéed bell peppers, zucchini, broccoli and cherry tomatoes finished in fragrant garlic-infused olive oil.
# What You Need:
→ Garlic Infused Olive Oil
01 - 1/3 cup extra virgin olive oil
02 - 5 cloves garlic, peeled and smashed
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium zucchini, cut into half-moons
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets
→ Seasonings
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried oregano
12 - Fresh parsley, chopped for garnish
# How-To:
01 - In a small saucepan, gently heat the olive oil and smashed garlic cloves over low heat for 7 to 8 minutes, until the garlic becomes fragrant and lightly golden. Remove from heat, discard the garlic cloves, and reserve the infused oil.
02 - Heat half of the garlic-infused oil in a large skillet over medium heat. Add the sliced red onion and sauté for 2 minutes until it begins to soften.
03 - Stir in the red and yellow bell peppers, zucchini half-moons, and broccoli florets. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
04 - Add the halved cherry tomatoes and the remaining garlic-infused oil to the skillet. Sauté for another 2 to 3 minutes until the tomatoes begin to soften and release their juices.
05 - Season with sea salt, freshly ground black pepper, and dried oregano. Toss everything together thoroughly, remove from heat, and garnish with freshly chopped parsley. Serve warm as a side dish or light main.
# Expert Tips:
01 -
- The garlic oil alone is worth making, and you will want to drizzle it on everything from crusty bread to scrambled eggs.
- It comes together in half an hour with whatever vegetables are sitting in your crisper drawer.
- Everything cooks in one pan, which means cleanup is almost nonexistent.
02 -
- If the garlic turns brown instead of golden during infusion, it will taste bitter, so watch it closely and pull it off heat the moment it looks pale gold.
- Crowding the pan with too many vegetables at once causes steaming instead of sauteing, so use the largest skillet you own.
03 -
- Make a double batch of the garlic oil and store it in a jar in the fridge for up to a week to use on anything that needs a flavor boost.
- Cut all vegetables to roughly the same thickness so they finish cooking at the same time.