Garlic Infused Olive Oil Veggies (Printable)
Seasonal vegetables sauteed in garlic-infused olive oil, finished with parsley for a bright Mediterranean side.
# What You'll 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 (optional)
13 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make It:
01 - In a medium skillet, combine the olive oil and crushed garlic cloves. Heat gently over medium-low heat for about 5 minutes, allowing the garlic to infuse without browning. Remove and discard the garlic cloves, or reserve for another use.
02 - Increase the heat to medium. Add the red and yellow bell peppers, zucchini, and carrots to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the broccoli florets and sliced red onion to the skillet. Cook for another 4 to 5 minutes until the vegetables are just tender but still retain their vibrant color.
04 - Add the halved cherry tomatoes and sauté for 2 minutes. Season with sea salt, freshly ground black pepper, and dried Italian herbs if using. Toss gently to combine.
05 - Remove the skillet from heat. Transfer the vegetables to a serving dish and garnish with chopped fresh parsley. Serve warm as a side or light main.
# Expert Hints:
01 -
- The garlic infused oil does most of the flavor work for you, so even bare bones seasoning tastes restaurant quality.
- Everything cooks in one pan, which means cleanup is almost nonexistent and that alone is worth celebrating.
02 -
- If the garlic starts to brown during infusion it will turn bitter and that bitterness will spread through the entire dish, so err on the side of lower heat and longer patience.
- Overcrowding the pan traps steam and turns sautéing into boiling, which is how vibrant vegetables end up gray and sad.
03 -
- Starting the garlic in cold oil instead of hot oil gives you a much larger window of safety before things go bitter, and the infusion ends up deeper and more even.
- Sprinkling the parsley on at the very last second instead of mixing it in keeps the color bright green rather than the murky olive that happens when it wilts into hot food.