Description
A vibrant and nutritious side dish of sautéed vegetables that is quick to prepare and easily customizable.
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 skillet over medium-high heat and add oil.
- Add garlic and onions, sauté 1–2 minutes until fragrant.
- Add carrots and broccoli first; cook 3–4 minutes, stirring frequently.
- Add bell peppers, zucchini, mushrooms, and snap peas; sauté 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 best texture.
Notes
These sautéed vegetables can be paired with proteins like grilled chicken or tofu, and can also be served over grains like quinoa or brown rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American