K-Hubs’ Sauté {Vegan & Paleo}

K-Hubs’ Sauté is the perfect recipe to use up miscellaneous vegetables you don’t want to toss but aren’t sure what to do with! And the flavors are so mouthwatering, you can use this recipe as a base for all sorts of veggie combos! {Vegan & Paleo}

Do you ever have random leftover vegetables and no idea what to do with them? Like, not enough of any one vegetable to make a meal, but enough of each to notice? And enough of each to not want to throw them away? I feel like we are at this point every few weeks in our house. And I never know what to do with miscellaneous vegetables.

Until now, friends. And we have K-Hubs to thank for it.

While preparing dinner one night and wondering what to make for a side dish, K-Hubs ran with my suggestion to just start throwing random vegetables together in our large sauté pan and see what resulted. His creation turned into a “handful of this and a handful of that.” An everything-but-the-kitchen-sink kind of recipe, if you will. Which, let’s be honest, is often how some of the best recipes are created.

K-Hubs threw in zucchinis, onions, garlic, green peppers, tomatoes, and even water chestnuts to create a scrumptious side dish that makes enough to feed plenty and prevents leftovers from getting thrown out with the trash. 

But where did all these leftovers come from to make K-Hubs’ Sauté? 

Pretty much from bulk packages of fruits and vegetables I purchased to make other recipes. Inevitably, I buy a package of three green peppers and only need one for the recipe. Or I buy an extra can of water chestnuts because I don’t know why. 

However, let me be a little more specific about where these random ingredients came from:

• Green peppers – Hot ‘n Spicy Pico de Gallo
• Zucchinis – Easy Veggie Noodle Sauté
• Fresh garlic – just about every savory main dish recipe on the blog, same for the onions
• Tomatoes – Mediterranean Zucchini Noodle Salad
• Water chestnuts – Garlic Chicken Stir-Fry.

And as you look through the photos, you might wonder, Are those two different types of tomatoes, Morgan? Why, yes they are. Thank you for noticing. I’m not lying when I say this is an everything-but-the-kitchen-sink recipe. And I don’t even know why I have two different types of tomatoes on hand. Perhaps I was experimenting with Roma tomatoes and then moved on to some other recipe? No one can be sure, really. It is what it is. This is my best self in the kitchen. Thank you for understanding.

So, now let’s get down to business and make a batch of this random goodness ourselves, shall we? 

K-HUBS’ SAUTÉ INGREDIENTS:

Quantities aren’t a big deal in this recipe. It really is a handful of each of whatever you have on hand. 

• Zucchini. Fresh, rinsed, and sliced.
• Green pepper. Also fresh, rinsed, and sliced.
• Garlic. Fresh and pressed is best.
• Onion. Use red, yellow, white, basically whatever you have on hand.
• Tomatoes. Red, yellow, large, or small, it doesn’t matter. A benefit of grape or cherry tomatoes is that they don’t turn the sauté soggy. And I don’t slice them until after they are cooked. Beware, though, they are HOT coming out of the pan.
• Water chestnuts. Although I don’t think of water chestnuts as a typical leftover, I have to say they make this recipe. If there is one ingredient I suggest experimenting with, it’s this one. And, if you’re feeling wild and crazy, then purchase another can or two to make your own Garlic Chicken Stir-Fry. Seriously so good.
• Spices and seasonings. Oregano, cumin, garlic powder, onion salt, and a pinch of sea salt.
• Cooking oil. I like coconut oil or olive oil for this sauté. The flavors don’t overpower the taste or texture of the fruits and veggies.

HOW TO MAKE K-HUBS’ SAUTÉ :

A super-simple recipe to make, this one just needs a large sauté pan to bring everything to life!

1. Melt the oil in a large skillet or sauté pan. Add the oregano, cumin, garlic powder, onion salt, and sea salt and stir them together with the oil. Then add onion and garlic, making sure to get them evenly coated.
2. Next throw in the zucchinis, peppers, and water chestnuts. Stir until coated with oil and spices.
3. Finally, add in the tomatoes. Cook until veggies reach desired consistency. Ironically, this recipe will keep as leftovers for about a day or two! 😂

VARIATIONS FOR THE SAUTÉ:

You don’t have to have the exact same quantities and types of leftovers written above. Pick a couple greens, followed by an onion with some garlic, add a savory juicy fruit, and then throw in some water chestnuts, if you’re in the mood for a ridiculously good flavor. Serve up and enjoy!

K-Hubs’ Sauté

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K-Hubs’ Sauté is the perfect recipe to use up miscellaneous vegetables you don’t want to toss out but aren’t sure what to do with! Use this recipe as a base for other veggie combos, too! {Vegan & Paleo}

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 5 servings 1x
• Category: Side Dishes
• Method: Sauté

Ingredients

Units USM Scale 1x2x3x

• 1/8–1/4 cup olive oil or coconut oil
• 1/2–1 tablespoon EACH oregano and cumin
• 1/2 teaspoon EACH garlic powder and onion salt
• 1/8 teaspoon sea salt
• 1 white onion
• 2–3 cloves fresh garlic, pressed
• 2 zucchinis, sliced
• 2 green peppers, sliced
• 2 can water chestnuts, rinsed and drained
• 1 pint tomatoes

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Instructions

1. Melt the oil in a large skillet or sauté pan. Add the oregano, cumin, garlic powder, onion salt, and sea salt and stir them together with the oil. Then add onion and garlic, making sure to get them evenly coated.
2. Next throw in the zucchinis, peppers, and water chestnuts. Stir until coated with oil and spices.
3. Finally, add in the tomatoes. Cook until veggies reach desired consistency. Ironically, this recipe will keep as leftovers for about a day or two!

Notes

• Amounts used in this recipe are guidelines. This really is a throw-it-together-with-what-you’ve-got kind of recipe!
• Cooking times are also an approximation.