Description
A vibrant and quick sautéed vegetable dish that takes only 15 minutes to prepare, perfect for busy weeknights or spontaneous gatherings.
Ingredients
Scale
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 small Onion, thinly sliced
- 1 Bell Pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1 cup Broccoli, florets
- 1 medium Carrot, julienned
- 0.5 cup Snap Peas
- 0.5 cup Mushrooms, sliced
- Salt & Black Pepper to taste
- 1 tsp Lemon Juice
- 1 tsp Balsamic Vinegar or Soy Sauce
- Optional Toppings: Toasted nuts, seeds, fresh herbs, or grated Parmesan
Instructions
- Prep the Vegetables: Wash and slice all your vegetables as needed.
- Heat the Oil: In a skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté Garlic and Onion: Add minced garlic and sliced onion, sauté for 2-3 minutes until fragrant and translucent.
- Add Bell Pepper and Carrot: Toss in sliced bell pepper and julienned carrot, sauté for another 2-3 minutes.
- Incorporate Zucchini and Broccoli: Add zucchini and broccoli, cook for an additional 3-4 minutes.
- Finish with Snap Peas and Mushrooms: Mix in snap peas and mushrooms, sauté for 2 more minutes.
- Season and Serve: Season with salt, pepper, lemon juice, and balsamic vinegar, and remove from heat.
- Serve Warm: Garnish with toppings of choice and serve immediately.
Notes
For best flavor, use fresh, seasonal vegetables and adjust seasonings to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg