Description
A colorful medley of sautéed vegetables bursting with flavor, ideal as a vibrant side dish.
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, peeling (if necessary), and cutting all vegetables into even pieces ensuring they cook uniformly.
- Place a large skillet over medium-high heat and add your preferred cooking oil.
- Add minced garlic and sliced onions to the pan, sautéing for 1–2 minutes until fragrant and translucent.
- Introduce carrots and broccoli first, cooking them for approximately 3–4 minutes while stirring frequently to avoid sticking.
- Next, incorporate bell peppers, zucchini, mushrooms, and snap peas, sautéing for another 4–5 minutes until they are crisp-tender.
- Finish by adding salt, pepper, and optional flavor enhancements like lemon juice, balsamic vinegar, or soy sauce.
- Toss everything well to combine and garnish with fresh herbs or toasted nuts. Serve immediately.
Notes
For a plant-based version, omit cheese and top with nutritional yeast. Adjust seasoning gradually for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg