Mixed Sautéed Vegetables
Ingredients
Preparation steps
Cut the pattypan squash into 0.5 cm (approximately 1/4 inch) thick rings. Peel the onion and cut into thick slices. Rinse the root vegetables, scrub well, and peel if necessary. Cut the root vegetables into 3 mm (approximately 1/10 of an inch) thick slices.
Season all the vegetables lightly with salt. Heat 1 teaspoon of butter and 1 teaspoon of oil in a pan. Briefly sauté the vegetables separately. In between each vegetable, add more butter and oil to the pan. Grease a baking sheet with the remaining butter and oil. Spread the vegetables on the baking sheet. Season lightly with salt and pepper, and bake in a 200°C (approximately 400°F) oven for 20 minutes to finish cooking. Sprinkle with the fresh thyme when there is 10 minutes left of cook time in the oven.
Remove from the oven, transfer the vegetables to a preheated platter, and serve.
