Description
A quick and flavorful medley of sautéed vegetables, perfect for a nutritious side dish or a light meal.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper (any color), 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 freshly ground black pepper, to taste
- 1 tsp lemon juice (optional)
- 1 tsp balsamic vinegar or soy sauce (optional)
- Optional toppings: toasted nuts (almonds, pine nuts), seeds (pumpkin, sesame), fresh herbs (parsley, basil), grated Parmesan
Instructions
- Wash all produce. Peel if needed. Slice vegetables into uniform pieces.
- Heat a large skillet over medium-high heat. Add oil and warm until shimmering.
- Add garlic and onions. Sauté for 1-2 minutes until fragrant and onions are translucent.
- Add carrots and broccoli. Cook for 3-4 minutes, stirring frequently.
- Add bell pepper, zucchini, mushrooms, and snap peas. Sauté for another 4-5 minutes until vegetables are crisp-tender.
- Season with salt and pepper. Add optional lemon juice and/or balsamic vinegar or soy sauce. Toss to coat.
- Remove from heat, top with fresh herbs or nuts/seeds. Serve immediately.
Notes
Don’t overcrowd the pan and taste as you go for the best flavor. For deeper flavor, let onions caramelize a few extra minutes before adding other vegetables.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg