Description
Quick, colorful, and bursting with flavor, this sautéed vegetable medley is perfect as a side dish or on its own.
Ingredients
Scale
- 2 tbsp olive oil (or substitute with avocado oil or 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 thinly sliced
- 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, or grated Parmesan
Instructions
- Thoroughly wash, peel (if necessary), and cut all vegetables into uniform pieces for even cooking.
- Set a skillet over medium-high heat and add your oil.
- Toss in the garlic and onions, sautéing for about 1–2 minutes until aromatic.
- Introduce the carrots and broccoli first. Sauté for 3–4 minutes, stirring frequently.
- Add the bell peppers, zucchini, mushrooms, and snap peas. Continue to sauté for another 4–5 minutes until the veggies are crisp-tender.
- Sprinkle salt and pepper over your veggies along with any optional flavorings (lemon juice, balsamic vinegar, or soy sauce) for that extra punch.
- Toss everything well and garnish with fresh herbs, seeds, or nuts. Serve immediately to enjoy the best texture!
Notes
Feel free to mix and match vegetables based on your preferences or what you have on hand. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg