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Italian Veggies

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

My Sicilian friend and neighbor Antonio, who for years ran a great Italian restaurant here in Malibu, Tra di Noi, showed me such a simple way to cook vegetables.  He told me that most people overdo it by putting way too many spices in there, or they cook it too much.   His way is so simple and I love it. I've said it before, and I'll say it again, salt is underrated. These sautéd veggies are flavorful and always a big hit.

 4 cups Italian Veggies of your choice (Zucchini, Summer Squash, Onions, Green Beans, Broccoli, Cauliflower)You don't want to have many more veggies than your skillet can handle in one layer
 Olive Oil
 Kosher Salt and Fresh Ground Pepper

Clean and chop veggies to the size you want to serve them.


Heat up Olive Oil, Saute Veggies, adding salt and pepper along the way (more than you think of both); remove when they are the consistency you want. 10 to 12 minutes is a good amount of time.

With green beans, I will add some hot red pepper flakes. Having large chunks of onion (not diced) is also very good. And if you want more flavor, fresh minced garlic or dried minced garlic area always a nice addition.