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Those charred carrots and green beans look so good! Mine tend to dry out and never really get done. How high is your heat? Do you cover the pan for a while to get them steamed? What do you put in with them -- some oil I assume? Broth too?
Lilly, it's a cinch to make them -- I do a big pan almost every night. Today I sprayed a pan with olive-oil spray, started my electric cooktop* on MEDIUM, then put in the carrots (I had to cut them sort of in half, as they were "chunky"!) since they take the longest. After about 10 minutes, I added the green beans. After 15 more minutes (about 25 minutes total), I added the onions and zucchini; 5 minutes later (30-minute mark overall), I added the mushrooms and cherry tomatoes. Everything was done at the 35-minute mark. During that time I occasionally stirred the pan and added more spray if it seemed to need it. (I don't use a lid for the pan; the veggies don't steam.)
I've never had to use oil or broth or anything, and the veggies are usually cooked just about perfectly -- not mushy, not dry, but really good. The biggest pain is timing all of them, so I don't usually use 6 different kinds! I've left the pan going without watching it for as long as 5-8 minutes at a time (especially after putting the carrots in, as they take so long) and it's been fine, but usually I have enough other stuff to do in the kitchen that it's not a big deal to keep going back to the stove and checking on them.
I've never made a sauce for the veggies as they taste great to me as they are, but I have used some seasoning blends (e.g., Onion & Herb, Saigon, etc.) once they're plated. I like to try different blends to see how they "go" with veggies. (I don't think I've tried one yet that I didn't like!) I bet some sauces would work great, and someday I will likely try them.
I've occasionally made 2 days' worth at a time (the photo I posted earlier today is just for TODAY'S dinner!), but they're not QUITE as good the second day. Very good (especially when I stir-fry them for a few minutes after nuking 1-2 minutes), but not the "great" that I usually get the first day!
Thanks for asking!
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* When I remodel my kitchen I'll be getting a gas cooktop -- I think "medium" is "medium" but if you're cooking with gas you may need to adjust somewhat.
I'm making French Onion Soup...but Almrausch has me jonesing for a meat loaf sammie right ^now!
Just cooked the onions down in butter and a bit of EVOO..
Beef stock added, a sprig of thyme S&P
.Cook for 1/2hr...put soup in crocks..slice of French bread, topped with Gruyre, provolone, and Muenster cheeses, place under the broiler..
Yowsah!.. oh, pardone...I mean; ooh, la la...magnifique!
I've had a bolognese sauce simmering all day that I plan to serve with gemelli pasta.
We'll eat this in front of the TV watching the Olympics. The Olympics and Super Bowl are about the only times that dh will agree to eat on the sofa in front of the TV.
Ham and scalloped potatoes!!! Broccoli and I will probably do beets and chickpeas.
Totally off subject: Alm can you explain curling to me? It looks like they turned cleaning into a sport...
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A toss salad with grilled chicken and some angel hair pasta and marinara sauce
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I've left the pan going without watching it for as long as 5-8 minutes at a time (especially after putting the carrots in, as they take so long) and it's been fine, but usually I have enough other stuff to do in the kitchen that it's not a big deal to keep going back to the stove and checking on them.
It looks like they turned cleaning into a sport...