Description
Quick and nutritious side dish featuring a vibrant medley of sautéed vegetables.
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 Vegetables: Wash, peel if needed, and cut all vegetables into uniform pieces.
- Heat Pan: Place a skillet over medium-high heat and add your chosen oil.
- Cook Aromatics: Add the minced garlic and sliced onions to the pan. Sauté for 1–2 minutes until fragrant.
- Add Harder Vegetables: Toss in the carrots and broccoli first. Cook for 3–4 minutes, stirring frequently, until they begin to soften.
- Add Softer Vegetables: Next, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until everything is crisp-tender.
- Season: Add salt, pepper, and any optional seasonings like lemon juice, balsamic vinegar, or soy sauce. Stir well to combine.
- Finish & Serve: Toss everything together, garnish with herbs or nuts if desired, and serve immediately to enjoy the best texture.
Notes
Best served fresh, but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mixed
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sautéed vegetables, healthy side dish, quick recipes, vegetarian