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Close up of Sautéed Vegetables in a cast iron skillet showing charred broccoli florets and zucchini rounds.

Sautéed Vegetables: The Ultimate Guide to a Perfect Cast Iron Medley

Experience a vibrant mix of charred broccoli, blistered peppers, and tender-crisp squash. This expert-level Sautéed Vegetables recipe uses a cast iron skillet and high-heat techniques for restaurant-quality results in just 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 medium zucchini sliced into 1/4-inch rounds
  • 2 medium yellow squash sliced into half-moons
  • 3 large carrots peeled and sliced into thin coins
  • 1 small head broccoli cut into small florets
  • 1 large red bell pepper sliced into thin strips
  • 1 large yellow bell pepper sliced into thin strips
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp coarse black pepper
  • 1 tsp dried herb flakes oregano or parsley
  • 1 tsp sea salt to taste

Equipment

  • 1 12-Inch Cast-Iron Skillet Ensures even heat and perfect charring.
  • 1 Chef's Knife For precise vegetable cuts.

Method
 

Preparation
  1. Wash and thoroughly dry all vegetables. Slice the zucchini into rounds, the squash into half-moons, carrots into coins, and peppers into thin strips. Break broccoli into small florets.
Sautéing
  1. Heat 2 tbsp of olive oil in a cast iron skillet over medium-high heat. Add carrot coins and sauté for 3-4 minutes until they begin to soften.
  2. Add zucchini, yellow squash, and broccoli. Let sit undisturbed for 2 minutes to achieve charring on the tips, then toss and cook for another 3 minutes.
  3. Add the remaining 1 tbsp of oil and the bell pepper strips. Sauté for 3-4 minutes until peppers are blistered and glistening.
  4. Stir in the sea salt, coarse black pepper, and dried herb flakes. Toss to coat and serve immediately from the hot skillet.

Notes

Dry your vegetables thoroughly to ensure they sear rather than steam.
Use a high-quality extra virgin olive oil for the best flavor glaze.