Description
A fast, colorful, and nutritious way to add more vegetables to your meals, perfect as a side, light main, or base for bowls and wraps.
Ingredients
- 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
- Gather all ingredients and rinse vegetables. Pat dried vegetables dry to encourage browning.
- Mince the garlic and thinly slice the onion. Chop the bell pepper, half-moon the zucchini, julienne or thinly slice the carrot, cut broccoli into even florets, trim snap peas, and slice the mushrooms.
- Season the vegetables lightly with salt.
- Heat a large skillet over medium-high heat, add oil and let it shimmer.
- Add onion and sauté for 2–3 minutes, then add minced garlic and cook for about 30 seconds.
- Add carrot and broccoli, sauté for 3–4 minutes.
- Add bell pepper, zucchini, and mushrooms; continue cooking for another 3–4 minutes.
- Add snap peas in the final 1–2 minutes to keep them crisp-tender.
- Finish with optional balsamic vinegar or soy sauce and lemon juice; taste and season with salt and pepper.
- Serve hot with optional toppings.
Notes
Sautéed vegetables are flexible; feel free to swap in seasonal vegetables or proteins. Use high-smoke-point oils for optimal browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American