Pan Fried Veggies

I make this recipe at least once a week.

It’s all veggies, in any combination with some flavour boosters (spices). There are endless combinations of veggies and flavours, so there are endless possibilities!

Below is my favourite combo for this dish.

I don’t include measurements in my recipes because it’s way more fun to experiment and try what works for you. I trust you!

Ingredients:

• Vegetables

  • Onion

  • Garlic

  • Red Pepper

  • Zucchini

  • Mushroom

• Oil

• Salt & Pepper

• Presence, Attention, & Love

Tools:

• Frying Pan

• Stove

• Knife

• Cutting Board

• Flipper (Spatula or any utensil to stir the veggies while cooking).

• Dish/Container to put food in after it is cooked

Prep:

• Slice onion thinly & grate/chop/mince garlic

• Chop or slice all other veggies to be approximately the same size so they cook at the same rate.

Steps:

• Heat pan on Med/High - adjust heat as needed to not burn the veggies.

• Add splash of Olive oil

• Wait a few seconds for it to heat up. Enjoy the sight of the olive oil thinning on the pan as it warms up.

• Toss onion and garlic into pan. Mix around for a minute or two. Take in the fragrance.

• Add salt & pepper and any spices.

• Add all other veggies to pan. Mix as needed.

• Reduce heat to medium and allow veggies to fry until your desired tenderness.

  • If you fry it for a short time, the veggies will be firm and keep their distinct flavours. If you fry it for a longer duration, the veggies will be softer, mushier and the flavours will blend together more.

Portions:

• I usually use 1/4 to 1/2 of an onion, 1 clove of garlic, and 1 of each veggie type.

• These proportions create a medley of fried veggies that I use in approximately three meals/dishes.

Enjoy!