Description
A quick and versatile recipe for sautéed vegetables that adds nutrition and flavor to any meal.
Ingredients
- 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 your skillet over medium-high heat and add the oil.
- Add the minced garlic and sliced onions to the pan, sauté for 1–2 minutes until fragrant.
- Add the sliced carrots and broccoli. Cook for 3–4 minutes while stirring frequently.
- Toss in the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until crisp-tender.
- Sprinkle with salt and black pepper, and add optional flavorings like lemon juice, balsamic vinegar, or soy sauce.
- Toss everything well and garnish with your choice of herbs, seeds, or nuts. Serve immediately.
Notes
Cut vegetables into similar sizes for even cooking. Adjust cooking time based on preference for tenderness. Experiment with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American