A delightful medley of sautéed vegetables, perfect as a side dish or light meal.
Heat the butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Chop the tomatoes into bite-sized pieces.
Use ripe tomatoes for the best flavor.
Add the peas to the skillet and cook until warmed through.
Stir occasionally to ensure even heating.
Slice the onion thinly and add it to the skillet. Sauté until it becomes translucent.
Avoid browning the onion to keep its sweet flavor.
Peel and slice the carrot into thin rounds. Add to the skillet and cook until slightly softened.
Cut the carrot into even slices for uniform cooking.
Add the chopped tomatoes to the skillet and sauté briefly until just warmed.
Avoid overcooking the tomatoes to maintain their texture.
Serve the sautéed vegetables warm as a side dish or light meal.
Garnish with fresh herbs like parsley for a touch of color and flavor.
Nutze unsere App für das beste Erlebnis
