Description
A vibrant medley of sautéed vegetables featuring bell peppers, broccoli, carrots, and zucchini, delivering a satisfying blend of textures and flavors.
Ingredients
Scale
- 2 cups broccoli florets (about 180 g)
- 2 medium carrots, peeled and sliced on the bias (about 122 g)
- 2 bell peppers (1 red, 1 yellow), seeded and cut into 1-inch strips (about 300 g total)
- 1 medium zucchini, halved lengthwise and sliced (about 196 g)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper (adjust to taste)
Instructions
- Wash and chop the broccoli, carrots, bell peppers, and zucchini into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic and sauté for about 1 minute until fragrant (do not let it brown).
- Add the chopped vegetables to the skillet and stir-fry for 5–7 minutes until tender-crisp, stirring occasionally for even cooking.
- Season with salt and pepper to taste (and add soy sauce or lemon if using). Stir once more to combine.
- Serve immediately as a side dish or over cooked quinoa for a light main.
Notes
For best texture, avoid overcrowding the pan. If needed, work in two batches. Shock the vegetables in ice water after cooking to maintain their color if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 123
- Sugar: 6.6g
- Sodium: 340mg
- Fat: 7.4g
- Saturated Fat: 1g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 12.7g
- Fiber: 4.2g
- Protein: 3g
- Cholesterol: 0mg