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Food & Entertaining

Pan-roasted vegetables

Author: Chef Amanda Stine
Issue: October, 2007, Page 275

Serves 8

1/2 medium butternut squash, peeled and cut into 1-inch cubes
1 medium red onion, quartered and sliced into strips
1 small red bell pepper, trimmed and cut into 1-inch squares
1 small yellow bell pepper, trimmed and cut into 1-inch squares
1 medium zucchini, cut into 1-inch cubes
Olive oil, to taste
1 teaspoon dried oregano
1 to 2 teaspoons chile powder
Kosher salt, to taste
Freshly ground black pepper, to taste

Photo by Werner Segarra
1. Combine the cut vegetables in a bowl, sprinkle with olive oil, and toss to mix. Add oregano, chile powder, salt and pepper and mix again.
2. In a large heavy skillet over medium-high heat, add 1 tablespoon olive oil. When hot, add vegetables and sauté 2 to 3 minutes.
3. Reduce heat and cover pan, then cook covered 4 to 5 minutes until vegetables begin to break down and release their juices.
4. Uncover pan and continue cooking until vegetables are tender and begin to brown on the edges. Check seasoning and serve immediately.

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