Description
A vibrant medley of sautéed vegetables that is quick to prepare and packed with flavor and nutrients.
Ingredients
Scale
- 2 tbsp olive oil (or substitute with avocado oil or 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
- Prep Vegetables: Start by washing, peeling (if necessary), and cutting your vegetables into uniform pieces.
- Heat the Pan: In a large skillet, place it over medium-high heat and add your olive oil or preferred cooking fat.
- Cook Aromatics: Once the oil is hot, toss in the minced garlic and sliced onion. Sauté for 1–2 minutes until fragrant.
- Add Harder Vegetables: Introduce the julienned carrots and broccoli florets first, cooking for 3–4 minutes while stirring frequently.
- Mix in Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until crisp-tender.
- Season: Sprinkle in salt, pepper, and any optional flavorings. Toss everything together to coat evenly.
- Finish & Serve: Garnish with fresh herbs, nuts, or seeds and serve immediately for the best experience.
Notes
Feel free to mix and match your favorite vegetables. This dish is versatile and can be served in various ways.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg