Description
A quick and delicious sautéed vegetable dish, bursting with bold flavors and rich nutrients, perfect for any meal.
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
- Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Place a large skillet over medium-high heat and add olive oil, allowing it to warm up.
- Introduce garlic and sliced onion into the pan, sautéing for 1 to 2 minutes.
- Add the carrots and broccoli first; let them cook for 3 to 4 minutes.
- Toss in bell peppers, zucchini, mushrooms, and snap peas; sauté for an additional 4 to 5 minutes.
- Sprinkle with salt and pepper, then add optional flavorings.
- Give everything a good toss to combine and serve immediately.
Notes
For optimal texture, serve immediately after cooking. You can store leftovers in an airtight container for up to three days.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg