Garlic Infused Olive Oil Veggies (Printable)
Seasonal vegetables sautéed in garlic-infused olive oil and tossed 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
# Step-by-step:
01 - In a medium skillet, add the extra virgin olive oil and crushed garlic cloves. Place over medium-low heat and cook for about 5 minutes, allowing the garlic to gently infuse the oil without browning. Remove and discard the garlic cloves or reserve for another use.
02 - Increase heat to medium. Add sliced red and yellow bell peppers, zucchini, and carrot to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add broccoli florets and sliced red onion to the skillet. Cook an additional 4 to 5 minutes until vegetables are just tender but still vibrant in color.
04 - Add halved cherry tomatoes and sauté for 2 minutes. Season with sea salt, black pepper, and dried Italian herbs if desired. Stir to combine well.
05 - Remove skillet from heat. Transfer sautéed vegetables to a serving dish and garnish with chopped fresh parsley. Serve warm.
# Expert Advice:
01 -
- No one will believe how incredible a handful of veggies can taste when kissed by aromatic garlic oil.
- It’s ridiculously adaptable for whatever’s in your crisper drawer—and always gets compliments.
02 -
- If you let the garlic turn brown, the entire oil can become bitter (had to learn that so you don’t have to).
- Holding back the tomatoes until the end keeps them plump and juicy—putting them in too early makes everything watery.
03 -
- Keep an eye on your garlic—the moment it starts to color, it’s ready.
- Don’t skip the parsley at the end—it makes the whole dish come alive.