1 tablespoon olive oil
1 cup onions, sliced into 1/2" half rounds
½ cup mixed fresh vegetables (any combination of red bell pepper, green bell pepper, carrots, zucchini, mushrooms, yellow squash, or your favorite vegetables)
2 teaspoons Chef
Paul Prudhomme's Magic Seasoning Salt®
½ cup Chef
Paul Prudhomme's Sauce & Marinade™(see Note)
1 tablespoon unsalted butter
Heat the olive oil in a 10-inch skillet over high heat until just beginning to smoke, about 2 minutes.
Add the onions and cook, stirring frequently, until the onions are a rich brown on the edges, about 4 minutes. Add the marinade and cook, stirring frequently, until the liquid has almost totally evaporated, about 4 minutes. Scrape the sides and bottom of the skillet to
loosen any brown bits sticking to the pan. Add the vegetables and toss until evenly coated. Continue to cook, tossing frequently and scraping the bottom to prevent sticking. When the vegetables are cooked but still slightly crunchy, about 10 to 15 minutes (depending on
the types of vegetable used), add the butter. Toss until the butter is melted. Remove from heat and serve.
TIPS
1. Add 1 teaspoon of minced garlic together with the onions.
2. Add 2 teaspoons of minced fresh ginger together with the onions.
3. For extra flavor, add 1 tablespoon of marinade to the skillet just before removing from heat.
4. If the vegetables seem to be cooking too slowly, cover the skillet and cook for a few minutes. This will make the vegetables more tender.
Note: Use any of Chef Paul's Sauce & Marinades™
(each produces a different and unique flavor):
California Sun Dried Tomato Sauce & Marinade™
Louisiana Red Pepper Sauce & Marinade™
San Francisco Teriyaki Sauce & Marinade™
Southwest Chipotle Sauce & Marinade™
