Crunchy Veggie Mix Recipe

Carrots: Adds a sweet and crunchy element to the mix.

Bell peppers: Provides a burst of color and a slightly sweet flavor.

Zucchini: Contributes a mild flavor and tender texture.

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a hint of spice and depth to the dish.

When chopping your carrots, bell peppers, and zucchini, aim for uniform sizes to ensure even cooking. This will help all the vegetables reach the desired tenderness and slight crispiness at the same time.

• chopped carrots - Substitute with chopped sweet potatoes: Sweet potatoes provide a similar sweetness and texture when cooked, making them an excellent alternative.

• chopped bell peppers - Substitute with chopped cherry tomatoes: Cherry tomatoes offer a burst of color and a slightly sweet, tangy flavor that complements the other vegetables well.

• chopped zucchini - Substitute with chopped yellow squash: Yellow squash has a similar texture and mild flavor, making it a great stand-in for zucchini.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the taste of the vegetables while providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor and can be used to add a subtle heat without overpowering the dish.

• Allow the Crunchy Veggie Mix to cool completely before storing. This helps maintain the texture and prevents condensation from making the veggies soggy.
• Transfer the cooled veggies into an airtight container. Glass containers with tight-fitting lids are ideal as they help preserve the flavors and keep the vegetables fresh.
• Store the container in the refrigerator. The Crunchy Veggie Mix can be kept in the fridge for up to 4-5 days. Make sure to label the container with the date to keep track of its freshness.
• For longer storage, consider freezing the veggie mix. Spread the cooled vegetables in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the vegetables are frozen solid. This step is known as flash freezing and helps maintain the crispiness of the veggies.
• Once frozen, transfer the veggies into a freezer-safe bag or container. Remove as much air as possible from the bag to prevent freezer burn. Label the bag with the date for easy reference.
• When ready to use, thaw the Crunchy Veggie Mix in the refrigerator overnight or reheat directly from frozen. To reheat, simply sauté in a skillet over medium heat until warmed through, adding a splash of olive oil if needed to refresh the flavors.
• Enjoy your Crunchy Veggie Mix as a quick side dish, a topping for salads, or an addition to your favorite grain bowls.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Once the oil is hot, add the leftover Crunchy Veggie Mix.
  4. Stir occasionally for about 5-7 minutes until the vegetables are heated through and regain some of their crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Crunchy Veggie Mix evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through, until the vegetables are hot.

• Microwave Method:

  1. Place the Crunchy Veggie Mix in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if the vegetables are heated through; if not, continue microwaving in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Crunchy Veggie Mix in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. The vegetables should come out hot and slightly crispy.

• Steaming Method:

  1. Place a steamer basket in a pot with a small amount of water.
  2. Bring the water to a boil.
  3. Add the Crunchy Veggie Mix to the steamer basket.
  4. Cover and steam for about 3-5 minutes until the vegetables are heated through.

• Skillet: A flat-bottomed pan used for cooking the vegetables over medium heat.

• Spatula: A tool used for stirring and turning the vegetables to ensure even cooking.

• Measuring cups: Used to measure the exact amount of chopped carrots, bell peppers, and zucchini.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Cutting board: A surface used for chopping the vegetables.

• Chef's knife: A sharp knife used for chopping the carrots, bell peppers, and zucchini.

• Stove: The heat source used to cook the vegetables in the skillet.

Pre-chop vegetables: Prepare carrots, bell peppers, and zucchini in advance and store them in the fridge to save time.

Use a food processor: Quickly chop your vegetables using a food processor instead of doing it by hand.

Batch cooking: Double the recipe and store extra portions for quick meals later in the week.

Preheat the skillet: Ensure the olive oil is hot before adding the vegetables to reduce cooking time.

Uniform size: Cut vegetables into similar sizes to ensure even cooking and save time.