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Laree's Seared Vegetables

1 red bell pepper
1 sweet onion
1 zucchini squash
1 summer squash
2 celery stalks
8-10 mushrooms (most other types have more flavor than the traditional white ones)

You can add a few sections of cauliflower and broccoli - really, whatever you have in the fridge that's fresh.

Begin by putting a large skillet over high heat. There's no oil here - just heat under the pan. While this is heating, cut up the vegetables into large bite-sized chunks. No particular pattern, but I like to cut some on the diagonal, some flat and some thick so there's a variety in the look and texture when it's finished. Which it almost is, because...

Next dump the entire mix into the heated pan. Tzssss. You should hear a nice sizzle as it hits the pan. Move the vegetables around every couple of minutes, not stirring but scoop and lift - you don't want to break the vegetable pieces. I get the vegetables searing about ten minutes before the meat is ready, and while the searing's going on, I'm making salad. We're minutes from eating, as the searing goes quick.

Much more flavor than sauteed or steamed vegetables - you're gonna love it!

Laree

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