Description
A quick and flavorful side dish of sautéed vegetables that is both nutritious and easy to prepare.
Ingredients
Scale
- 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
- Begin by washing all your vegetables thoroughly. Peel the carrots if desired and slice everything into uniform pieces.
- Preheat your skillet over medium-high heat and add your choice of oil.
- Once the oil is hot, toss in the minced garlic and sliced onions. Sauté for 1–2 minutes until fragrant and onions are translucent.
- Add the julienned carrots and broccoli florets, cooking for about 3–4 minutes while stirring frequently.
- Now, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until all vegetables are cooked but still crisp-tender.
- Season with salt, pepper, and if desired, drizzle lemon juice or balsamic vinegar for added flavor. Toss well to combine.
- Transfer to a serving dish, garnish with fresh herbs, nuts, or seeds, and serve immediately.
Notes
Cut vegetables into uniform sizes to ensure even cooking. Don’t overcrowd the pan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg