Pan-Roasted Broccoli and Cauliflower
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced onion
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano flakes
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add onion and cook 3-5 minutes or until soft and translucent. Stir in broccoli and cauliflower.
- Turn vegetables a few times to coat with the olive oil. Sprinkle in oregano and salt. Cover, and cook 7-8 minutes, stirring frequently. Vegetables should be slightly browned and crisp tender when ready to serve.
- Yield: 8 servings (serving size: 1 cup)
Notes
- Top with Classic Tomato Sauce.
- Add one clove of minced garlic.
- Use basil instead of oregano.