Description
A quick, colorful, and nourishing medley of sautéed vegetables that’s perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 medium carrot, julienned or sliced thin
- ½ cup snap peas
- ½ cup mushrooms, sliced
- Salt and black pepper, to taste
- 1 tsp lemon juice (optional)
- 1 tsp balsamic vinegar or soy sauce (optional)
- Optional toppings: toasted nuts, seeds, fresh herbs, grated Parmesan
Instructions
- Prep the Vegetables: Wash, peel, and cut all your vegetables into uniform pieces.
- Heat Your Pan: Place a skillet over medium-high heat and add your choice of oil.
- Cook the Aromatics: Toss in the minced garlic and onions, sauté for 1–2 minutes until fragrant.
- Add Harder Vegetables: Introduce the carrots and broccoli first, cooking for about 3–4 minutes.
- Incorporate Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas, sauté for another 4–5 minutes.
- Season to Taste: Add salt, pepper, and optional flavorings like lemon juice or balsamic vinegar.
- Finish & Serve: Mix well and garnish with herbs, nuts, or seeds. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sautéed vegetables, quick recipe, healthy side dish, colorful veggies, easy cooking