Sauteed Vegetables

1. Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds on the bias.
Cut the broccoli into small florets.
2. Toss the vegetables in a bowl with 1 tablespoon olive oil. Add the oregano, kosher
salt, and ground black pepper.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook
for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and
adjust seasonings to your preference. Serve while hot.

Chef’s Notes: The flavor of this recipe can be altered to complement many dishes. Here
are our two favorite spins on the original recipe:
Southwest veggies: Simply add 1 Tbsp of taco or fajita seasoning in place of the
oregano in Step 2.
Mediterranean veggies: Simply add 1 Tbsp of Italian blend or Greek blend seasonings
to Step 2.