Sautéed Vegetables with Ghee, Lemon & Parmesan | Easy Cast Iron Skillet Recipe
Looking for a quick, delicious, and healthy side dish packed with flavor? This Sautéed Vegetable Medley with Ghee, Lemon, and Parmesan is the perfect recipe to elevate your Mother's Day or Father's Day meal, weeknight meals or impress guests at your next dinner party. Made with fresh vegetables, cooked to perfection in a Matfer 12-inch carbon steel skillet (or your favorite cast iron), and seasoned with award-winning Hook’s Rubs & Spices, this dish delivers bold taste with minimal effort.
This dish is inspired by a sauteed zucchini dish taught to me by one of my favorite chefs, Anthony Felli.
Ingredients:
- 1 tbsp ghee (clarified butter)
- 2 cloves garlic, minced
- 1 cup red pearl onions, peeled and halved
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 tsp Hook’s Rub H-Town All Purpose Seasoning
- 1 tsp Hook’s Rub Fresh Catch Italian Seasoning
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese
Instructions:
- Heat ghee in your Matfer 12-inch skillet (or cast iron skillet of choice) over medium heat.
- and sdAdd minced garlic and sauté for 30 seconds until fragrant.
- Toss in the halved red pearl onions and Brussels sprouts. Cook for 4–5 minutes, stirring occasionally.
- Add diced zucchini and yellow squash. Sauté for another 4–5 minutes until vegetables are tender and golden.
- Season with Hook’s Rub H-Town All Purpose Seasoning and Hook’s Rub Fresh Catch Italian Seasoning. Stir well to evenly coat the veggies.
- Remove from heat and transfer vegetables to a serving dish.
- Finish with a sprinkle of grated Parmesan cheese, lemon zest, and a squeeze of fresh lemon juice.
- Serve warm using tongs or a large spoon. Enjoy as a side or healthy and light main dish!
Serving Suggestions:
This dish pairs beautifully with grilled chicken, salmon, or a juicy steak. It’s also great on its own for a low-carb, high-flavor vegetarian option.
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