Clean and cut the vegetables. For pan-braising, leave the vegetables fairly large so they will maintain their shape after cooking.

Heat the pan to high heat. Once the pan is hot, add a small amount of oil.

Add the butter to the hot oil. Adding butter after oil will prevent the butter from burning.

Add the vegetables to the hot pan.

Toss the vegetables in the hot oil.

Season the vegetables liberally. Liberal seasoning will account for the liquid that will be added to the pan.

Stir the vegetables to evenly distribute the seasoning.

Shake the pan to keep the vegetables in an even layer for uniform cooking.

When the vegetables have a small amount of color, add a small amount of liquid. Turn the burner heat down to medium once the liquid has been added.

Gently shake the pan to turn and cook the vegetables on all sides.

Once the liquid has evaporated, add the same amount again. Keep repeating this until the vegetables are cooked. The best way to check if the vegetables are cooked is if the tip of a knife slides easily into and out of the center of the vegetables.

Leave enough liquid to make the sauce. Add butter to the vegetables to thicken the sauce and enrich the flavor. Check for seasoning again.

Turn the vegetables out onto a serving plate along with as much sauce as desired.

Spread the vegetables out to prevent carry-over cooking.