Basic Sautéed Veggies

  • 1-2 tbsp. Kowalski's Extra Virgin Olive Oil, divided
  • 2 ½-3 cups prepared vegetables
  • - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan. Add slower-cooking vegetables to the pan first; add quicker-cooking vegetables later (add additional oil, if needed, to prevent sticking as vegetables are added). Sauté vegetables, stirring frequently, until crisp-tender and beginning to darken on the edges. Remove from heat; season to taste. Serve immediately.