Description
Quick and nutritious sautéed vegetables that complement 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 a 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 for 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 the best texture.
Notes
Cut vegetables into uniform pieces for even cooking. Avoid overcrowding the pan; cook in batches if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: International