Garlic Vegetable Sauté

Serves 4-6
Preparation time 15 minutes
Cooking time 10 minutes


Tick off the ingredients as you buy them

  • 2 carrots, peeled
  • 1 zucchini
  • ½ red capsicum
  • 1 bunch asparagus, trimmed
  • 2 spring onions
  • 150g green beans, trimmed
  • ¼ cup Moro Frutal Extra Virgin Olive Oil
  • 2 cloves garlic, crushed
  • 3/4 cup water
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup continental parsley leaves

Cut all vegetables into batons to match the size of the beans. Heat 2 tablespoons Moro Frutal Extra Virgin Olive Oil in a wok or large fry pan and sauté garlic, carrots and capsicum for 1 minute. Add ¼ cup water and continue to sauté until water has evaporated. Add remaining vegetables and sauté for 2-3 minutes. Add remaining water and sauté until tender and water has evaporated. Season to taste and serve on a platter, drizzled with remaining olive oil and sprinkled with parsley leaves.