Description
A vibrant and nutritious mix of fresh vegetables sautéed to perfection, ideal as a side dish or a main course.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium 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
- Heat the oil in a large skillet or sauté pan over medium-high heat.
- Add minced garlic and sliced onion. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add bell pepper, zucchini, and carrot. Cook for about 4-5 minutes until they soften slightly.
- Add broccoli florets, snap peas, and mushrooms. Mix everything thoroughly.
- Season with salt and black pepper to taste.
- Optional: Squeeze in lemon juice or drizzle with balsamic vinegar or soy sauce.
- Continue cooking for an additional 3-4 minutes or until all vegetables are crisp-tender.
- Serve hot and enhance with optional toppings like toasted nuts, fresh herbs, or grated Parmesan.
Notes
Chop all vegetables ahead of time and avoid overcrowding the pan to ensure crispy results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sautéed vegetables, healthy recipes, vegetarian meals, quick meals