Steakhouse Vegetables - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 tablespoons butter
2 carrots, peeled and cut into long thin sticks
1 sweet red pepper, seeded and sliced
1/2 lb green beans, tips removed
1/2 lb yellow beans, tips removed
1 large white onion, sliced thinly
4 sprigs fresh thyme, minced
salt
ground black pepper

Preparation

Preheat a large, heavy skillet over medium-high heat.
While it heats, find a tight-fitting lid for it.
Splash in a puddle of the oil, then the butter in the middle of the oil.
Swirl gently.
When the butter just begins to brown, add the vegetables.
Saute for a few minutes until they brighten and start to brown here and there.
Season with the thyme, salt and pepper, then toss evenly.
Add a splash of water and immediately cover with a tight-fitting lid.
Braise for a few minutes until the vegetables finish cooking through.