A Simple Sauté for Vegetables

Summer is here, and you will have access to fresh garden vegetables galore! One one hand, yay! On the other hand, you’re continually trying to find ways to enjoy the same ole-vegetables in a new way. Here is a simple sauté that kicks the flavor of your standard summer vegetables up a notice with a few seasonings.


The star ingredient in this simple sauté is the Better Than Bouillon Seasoned Vegetable Base. This blog is not an ad. I came across it and had been enjoying using it in different ways in the kitchen. Adding it to sautéed vegetables is just the latest experiment. You can find it with the cooking broths.

Seasoning ingredients:

1 Tablespoon White Wine Vinegar

1 Tablespoon Olive Oil*

1 teaspoon Better Than Bouillon Base

1 teaspoon minced garlic

1/2 tsp (or more to taste) Italian Seasoning

(not shown) a Salt and Pepper to taste.

*Robust olive oils are my favorite for flavoring vegetables. You can play with all types of infused olive oils.

Seasoning Directions

Whisk all of these ingredients into a bowl.


You can get creative with your vegetable selection. I happened to have an onion, red bell pepper, and some zucchini in the refrigerator. You can use zucchini and yellow squash, mushrooms, asparagus, sliced Brussel sprouts, or any other vegetable combination you can imagine. I would recommend always using at least half an onion, something about the caramelizing and flavor that makes it all tie together deliciously.

Whatever vegetable combination you choose, cut them up into sauté sized pieces. Not too big, but not too small. Just right for a bite.


Combine the seasoning with the cut vegetables well.

Next stop, the stove.


Cook seasoned vegetables in a skillet over medium heat till done. You can’t walk away from this one too long. Keep sautéing and turning the vegetables often. When you need more liquid, add a dash of white wine vinegar to the pan. Count them done when you can easily cut your thickest vegetable with your spatula.

Enjoy as a side, over pasta, or straight out of the skillet.

They rate as a vegetable and a healthy fat (if you eat a large enough portion).

Rebecca Turner