Sautéing and Pan-frying Vegetables

Almost all vegetables do well sautéed in a little fat, whether plain or with flavorings like chopped shallot, garlic, bacon or herbs. Season them with salt and pepper, hot pepper, spices, or even a touch of anchovy. The fat used for sautéing and pan-frying is important: butter adds a touch of distinction to a wide range of vegetables, while olive oil brings a fuller flavor to eggplant, beans, zucchini and vegetable mixtures with tomato. Bacon fat or lard is more regional, an appropriate choice for sautéing hearty greens, cabbage and, of course, potatoes.