Don’t worry about making the sauté at the last minute. It’s delicious at room temperature. If you have leftovers you can use them as a topping for bruschetta, in a frittata (for an Easter Brunch), on pasta, in a risotto (along with the broth you made from discards) or just throw what’s left into a salad.
As you cook each vegetable don’t add too much salt. Add just enough to pull some water out of the veg to create a little steam. You will adjust the salt of the completed dish once you’re done cooking all the veg and they are together in a bowl. Now is the time to use that fantastic salt you bought and haven’t touched.