Garlic Infused Olive Oil Veggies (Printable View)
Seasonal vegetables sautéed in garlic-infused olive oil with cherry tomatoes and parsley, quick and vibrant as a 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)
# Cooking Steps:
01 - In a medium skillet, combine extra virgin olive oil and crushed garlic cloves. Heat over medium-low for 5 minutes to infuse oil, ensuring garlic does not brown. Remove and discard garlic cloves.
02 - Increase skillet heat to medium. Add sliced red and yellow bell peppers, zucchini, and carrot. Sauté for 5 minutes, stirring occasionally.
03 - Incorporate broccoli florets and thinly sliced red onion. Continue to cook for 4 to 5 minutes until just tender but still vibrant.
04 - Add cherry tomatoes to the skillet and sauté for 2 minutes. Season with sea salt, black pepper, and, if desired, dried Italian herbs.
05 - Remove from heat, transfer vegetables to serving dish, and garnish with fresh parsley. Serve warm.
# Expert Tips:
01 -
- This becomes your secret weapon for coaxing deep flavor from simple veggies, thanks to infusing garlic into the oil first for pure aromatic magic.
- I never get bored with it because you can swap in whatever’s fresh or needs using up and it always tastes special.
02 -
- If you let the garlic brown even slightly, it turns bitter fast—keep the heat gentle and remove early.
- Adding tomatoes at the very end keeps the veggies from getting watery—a game changer compared to my first few soggy attempts.
03 -
- Let each batch of veggies have a little breathing room in the pan—they’ll sear, not steam, and that makes a world of difference in taste.
- The garlic cloves you remove can be saved and mashed into butter or tossed with pasta—don’t toss them!