Garden Veggie Sauté


Method For Infused Olive Oil

-Pour olive oil into a small pan to heat

-Cut peppers in half and core seeds out

-Take the oil off the heat in order to place garlic and peppers in pan

-After ingredients are safely placed in pan return to heat and place at a slight simmer until ready for use.

Method For Garden Veggie Sauté

-Pour infused olive oil into pan under medium heat

-Add olive oil butter blend and allow to blend with infused oil

-Chop squash and eggplant into small dices and add to pan

-Sauté the vegetables for about 5-7 minutes and add pea tendrils and flower squash blossom

-Once veggies have cooked through but still crunchy, season with  salt and pepper

-Plate veggies and garnish with edible flowers for extra color. 

  • 4 tablespoons Olive Oil
  • ¼ cup garlic, chopped
  • 1 Anaheim Pepper
  • 2 tablespoons Infused olive oil
  • 1 tablespoons Olive oil butter blend
  • 2 straight neck pattipan squash, diced into cubes
  • 1 eggplant, diced
  • ½ cup pea tendrils
  • 1 Flower Squash Blossom, sliced
  • Edible flowers for garnish

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