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Victoria Lunga, the author of this recipe, believes that Green Sautéed Vegetables is the perfect summer dish. However, it’s just as accessible in winter—simply use fresh-frozen vegetables, and green basil is now available year-round.
Green Sauté is also a very convenient dish. Each ingredient is added one after another, allowing the flavors to blend beautifully as they cook.
Plus, it’s incredibly simple and quick to prepare, making it accessible to almost anyone. Even if you’re convinced that cooking isn’t your strong suit, give Green Sautéed Vegetables a try!
I’m sure this dish will win over everyone, even those who believe vegetarian recipes aren’t tasty. Even the biggest skeptic when it comes to vegetables will be won over from the very first bite.
If you’re looking to add more vegetable-based dishes to your diet, try Vegetable Stew in a Wok.
Victoria Lunga also recommends this dish as a delicious mood booster—its vibrant colors and fresh flavors can brighten up gloomy autumn days, cold winter evenings, and even early spring, when melting snow dampens both your shoes and your spirits. And in the summer, when the city heat makes heavy meals unappealing, this light and refreshing green sauté will be your best friend.
As Vika cooked this dish, we—devoted meat lovers—watched her every move. Before filming, she had described this magical sauté so vividly that we could hardly wait to taste it. Of course, there were more of us than portions available (our charming chef had made just two), but we peacefully shared the dish among ourselves.
Personally, I’ve saved this recipe as a go-to remedy for bad moods—it’s a feast for the eyes and makes you just a little bit happier!
1. Wash all the vegetables, separate, and peel them.
2. Prepare a container for cooking with high sides and a thick bottom.
3. Victoria recommends cleaning the green beans by removing the strings and ends – once you take hold of one end, the string will come along. Remove this fiber and finish cleaning the beans by breaking off the other end.
4. Break the broccoli into florets.
5. Cut the zucchini into large rings or squares; do not peel the skin.
6. Wash the spinach leaves and, if they are too large, tear them into smaller pieces.
7. Place the cooking container (e.g. a sauté pan) on the stove and add olive oil, heating it up.
8. Finely chop the leek and shallot (or white salad onion) into rings or half-rings, then place them in the pan and sauté. After that, reduce the heat.
9. Add the butter.
10. Sauté the onions with the butter for about 2 minutes, then pour in the white wine and let it evaporate.
11. Now add the vegetables: the cooking time for each vegetable should be al dente, so don’t plan on cooking this dish for hours. It will only take about 20 minutes.
12. Start with the green beans – add them to the already fragrant onions and sauté for about 2 minutes, then add the broccoli, green peas, and zucchini, one by one.
13. Dedicate no more than 3 minutes to each vegetable.
14. Once all the vegetables are in the pan, gently and thoroughly stir them, season with salt and pepper to taste.
15. Simmer for another 3-4 minutes, then cover for two minutes.
16. Meanwhile, roughly chop the green basil.
17. Sprinkle it over the finished dish and, if you have some hard Parmesan in the fridge, add a few shavings to enhance the flavor.
