Garlic Infused Olive Oil Veggies (Printable)
Seasonal vegetables pan-tossed in garlic-infused olive oil until tender and vibrant; finished with parsley.
# 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
# Directions:
01 - Place olive oil and crushed garlic cloves in a medium skillet. Heat gently over medium-low for 5 minutes, allowing the garlic to infuse the oil without browning. Remove and discard the garlic cloves.
02 - Increase the heat to medium. Add red bell pepper, yellow bell pepper, zucchini, and carrot to the skillet. Sauté for 5 minutes, stirring occasionally.
03 - Add broccoli florets and sliced red onion. Continue to cook for 4 to 5 minutes, stirring, until vegetables are just tender and retain their color.
04 - Add halved cherry tomatoes and sauté for 2 minutes. Season with sea salt, freshly ground black pepper, and dried Italian herbs if using.
05 - Remove from heat, transfer vegetables to a serving dish, and garnish with chopped fresh parsley. Serve warm.
# Helpful Tips:
01 -
- The garlic-infused oil coats every vegetable, giving them a soft whisper of flavor you don’t get from just tossing in minced garlic.
- It’s so simple that even on a hectic day, you’ll have a rainbow on your plate in under half an hour.
02 -
- Once I forgot and let the garlic bits brown—it tasted burnt and overpowered everything, so keep the heat low at first.
- Adding tomatoes too early means they lose shape and make the dish watery, so wait until the very end.
03 -
- Dry your veggies after washing—extra water makes them steam instead of brown.
- A pinch of flaky sea salt at the end really wakes up the flavors without overpowering the garlic undertones.