[ 0 ] November 29, 2011 |

Tuscan Vegetable Saute

Simmering vegetables with oregano and rosemary.  I like to use color and texture in this delicious and filling dish; red pepper, yellow squash, zucchini, red onion, spinach and asparagus are a great combination. You can use your favorite vegetables if you want.

Serve over rice, quinoa, couscous, pasta or polenta.



  • 1 Tablespoon olive oil
  • 1/2 cup red onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 1 red pepper, julienne
  • 1 green pepper, julienne
  • 1 pound zucchini, sliced
  • 1/2 pound yellow squash, sliced
  • 1 pound asparagus, cut in pieces
  • 1 cup white bean, cooked
  • 1 cup spinach, chopped
  • 2 tablespoons chopped fresh rosemary


  1. Heat oil in a large nonstick pan and saute, red onion, garlic, oregano, red pepper, green pepper for about 1-2 minutes, add zucchini, yellow squash, asparagus and saute another 1 minute. Add the bean and rosemary; saute 2 minutes, add the spinach and cook another 1 minute. Cook until the vegetables are tender.

Tuscan Vegetable Saute

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Side Dishes

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