Buffalo wings and sautéed veggies, yum!

I love vegetables, but sometimes I find it difficult to find a recipe that yields a flavorful but easy way to combine a variety of veggies to pair with a more meaty/less-healthy main dish, such as buffalo wings. I have no grill, so I can’t grill them. I’m too lazy to try to stir-fry them and do a proper flavor mix with a meat and sauce. Plus, this is college, so minimal effort and time also needs to be considered.

Personally, boiling and canned vegetables do nothing for me. I love the soft crunch that vegetables have, so I needed to find a happy medium between soggy and raw. Steaming lightly in a frying pan worked perfectly:

Ingredients

• 2 carrots
• 1 small zuchinni
• 1 broccoli bunch
• 1/2 small red onion
• salt
• pepper
• canola oil

1. Peel carrots and zucchini; cut vegetables into into small cross-sectioned slices.
2. Heat frying pan on medium heat with 1/4 cup of water. Throw carrots in and cover; let simmer until water boils.
3. Add zucchini and broccoli, turn heat down (med low) and cover to let steam until broccoli darkens to a true green. Stir occasionally.
4. Remove vegetables from fry pan to separate dish, draining most of the water.
5. Spray pan with layer of canola oil, and caramelize sliced/diced onions on med-high heat. Add a dash of pepper.
6. Return vegetables to fry pan, spray on a thin layer of oil and stir fry. Add salt and pepper as desired and cook until vegetables seem tender.