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Impromptu Vegetable Skillet

This vegetable skillet is a quick, adaptable dish that transforms odds and ends from the fridge into a colorful, hearty medley. Using sautéing as the main cooking method, it features a mix of bell peppers, zucchini, cherry tomatoes, onions, and garlic, resulting in tender, slightly charred vegetables with vibrant flavors. The final dish is rustic, imperfect, and bursting with freshness and smoky aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Casual Home Cooking
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil extra-virgin preferred
  • 1 medium onion red, yellow, or shallots, sliced into wedges
  • 1 bell pepper bell pepper any color, sliced into strips
  • 1 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic finely minced
  • 1 teaspoon dried herbs thyme or basil, optional
  • to taste salt and pepper adjust as desired

Equipment

  • Large skillet
  • Spatula or Wooden Spoon
  • Sharp knife
  • Chopping board

Method
 

  1. Start by heating a large skillet over medium heat and add the olive oil, letting it shimmer and warm up.
  2. Add the sliced onions to the skillet and sauté for about 2-3 minutes until they turn translucent and release a sweet aroma.
  3. Next, toss in the bell peppers and zucchini, stirring well to coat them with oil. Cook for 5-7 minutes, stirring occasionally, until they soften slightly and develop some charred edges.
  4. Stir in the minced garlic and halved cherry tomatoes, cooking for another 2-3 minutes until the tomatoes burst and the garlic becomes fragrant.
  5. Sprinkle in the dried herbs, salt, and pepper, stirring to evenly distribute the seasonings. Let everything cook for another 1-2 minutes until flavors meld and veggies are tender with slight crispness on the edges.
  6. Remove the skillet from heat, let it rest for a minute, then serve straight from the pan or transfer to a plate. Finish with a drizzle of olive oil or fresh herbs if desired.

Notes

Feel free to customize with other leftover vegetables or herbs you have on hand. The key is to keep the heat moderate enough to char slightly but not burn, and to stir often for even cooking.