Description
A vibrant and nutritious medley of sautéed vegetables, bursting with flavor and perfect as a 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
- Rinse, peel (if needed), and cut all vegetables into uniform pieces for even cooking.
- Place a skillet over medium-high heat and add the olive oil.
- Add the minced garlic and sliced onion to the skillet, sautéing for 1–2 minutes until they become fragrant and translucent.
- Toss in the julienned carrots and broccoli first, cooking for 3–4 minutes while stirring frequently.
- Add the bell peppers, zucchini, mushrooms, and snap peas, sautéing for another 4–5 minutes until they are tender yet crisp.
- Sprinkle with salt, black pepper, and any optional flavorings like lemon juice or balsamic vinegar.
- Toss the vegetables well, garnish with fresh herbs, seeds, or nuts, and serve hot.
Notes
For best results, avoid overcooking the vegetables to maintain their vibrant color and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg