Description
A vibrant dish of sautéed vegetables that is quick, flavorful, and nutritious, perfect for any occasion.
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
- Prep Vegetables: Wash, peel (if needed), and cut all vegetables into uniform pieces for even cooking.
- Heat Pan: Place a large skillet over medium-high heat and add your choice of oil.
- Cook Aromatics: Once the oil is hot, add the minced garlic and sliced onions. Sauté for 1–2 minutes until fragrant.
- Add Harder Vegetables: Toss in the chopped carrots and broccoli first. Cook for 3–4 minutes, stirring frequently until they start to soften.
- Add Softer Vegetables: Incorporate the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until all veggies are crisp-tender.
- Season: Sprinkle with salt, pepper, and the optional flavor enhancers (lemon juice, balsamic vinegar, or soy sauce). Stir well to combine.
- Finish & Serve: Toss thoroughly and garnish with fresh herbs, nuts, or seeds. Serve immediately for the best texture.
Notes
Ensure all vegetables are cut to a similar size for even cooking and avoid overcrowding the pan to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg