Content

• Tips
• Warnings
• What do you need

1 Collect ingredients. Measure out the oil and pour it into the skillet. Place the skillet on the stove over medium heat and heat it up.

2 Chop vegetables. Dice the tomatoes, chop the onion, and slice the bell pepper. The thinner the pieces, the faster they will cook. If in a hurry, cut thinly. If you take your time, chop the vegetables thicker.

3 Add vegetables to the skillet. To avoid overcooked or undercooked vegetables, add vegetables in a strict order, according to the speed of their cooking. Add vegetables that take a long time to cook first, then add those that cook quickly. Alternatively, cut vegetables that take a long time to cook into thinner slices, and those that cook quickly - thicker.

• Long cooking times: carrots, onions, potatoes (especially potatoes)
• Average Cooking Time: Broccoli, Bell Pepper
• Short cooking times: mushrooms, tomatoes
• Very short cooking times: spinach and other herbs

4 Shake the vegetables once or twice. Cook until vegetables are tender (about 3-5 minutes). Remove from heat.

5 Sprinkle with your favorite seasonings such as pepper, cumin, rosemary, and salt.

6 Drizzle with a little fresh orange juice if desired. Lime juice will also spice up the vegetables.

7 Ready.

Tips

• This dish goes well with brown or regular rice.
• Serve sautéed vegetables with meat, poultry, or fish.
• Different vegetables take different amounts of time; try frying them separately.

Warnings

• Be careful not to burn yourself!

What do you need

• Large skillet with a long handle (cast iron is better than Teflon)
• Vegetables of your choice, for example:
  • Mushrooms
  • Tomatoes
  • Pepper (both hot and sweet)
  • Onion
  • Garlic
  • Carrot
  • Shallot
  • Finely chopped red potatoes
• Sharp knife
• Cutting board
• 2-3 tablespoons of oil
• Olive or vegetable oil
• Various spices
• Citrus fruit for squeezing