Description
A vibrant collection of sautéed vegetables that’s quick to prepare, packed with nutrients, and perfect for busy weeknights or meal prep.
Ingredients
Scale
- 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
- Wash and prepare all vegetables.
- Heat a large skillet over medium-high heat and add 2 tablespoons of oil.
- Add sliced onion and sauté for 2-3 minutes until softened, then add minced garlic and sauté for another 30-45 seconds until fragrant.
- Add carrots and broccoli first, sauté for 3-4 minutes.
- Add bell pepper, zucchini, and mushrooms, cooking until crisp-tender, about 4-5 minutes.
- Stir in snap peas last and cook for an additional 1-2 minutes.
- Season with salt and black pepper. Finish with lemon juice or balsamic vinegar, if using.
- Remove from heat and sprinkle with optional toppings before serving.
Notes
This dish is versatile; feel free to substitute vegetables based on availability. Best enjoyed fresh but can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup cooked vegetables
- Calories: 130
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg