Description
Bright and colorful sautéed vegetables that make a perfect quick side dish or bowl topper, staying crisp and fresh.
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
- Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Place skillet over medium-high heat and add oil.
- Add garlic and onions, sauté for 1–2 minutes until fragrant.
- Add carrots and broccoli first; cook for 3–4 minutes, stirring frequently.
- Add bell peppers, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
- Add salt, pepper, and optional flavorings (lemon juice, balsamic vinegar, or soy sauce).
- Toss well and garnish with herbs, seeds, or nuts. Serve immediately for best texture.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave, but watch the time to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sautéed vegetables, healthy side dish, quick recipes, vegetarian, colorful vegetables