sauté vegetables

In Italian cuisine, 'verdure saltate' refers to vegetables that are quickly cooked in a small amount of fat over high heat. This cooking technique allows the vegetables to retain their flavor, color, and nutritional value, creating a delicious side dish or a base for other recipes. Common vegetables used for 'verdure saltate' include bell peppers, zucchini, and carrots, often enhanced with garlic, olive oil, and herbs.