Description
Description A colorful, fast skillet of sautéed vegetables that comes together in minutes — perfect for busy weeknights or as a bright accompaniment to any meal.
Ingredients
- 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, to taste
- 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
Cook Mode Prevent your screen from going dark
Instructions
- Prep all your vegetables first.
- Heat the oil in a large skillet over medium heat.
- Add the minced garlic and thinly sliced onion to the skillet, cooking until fragrant.
- Add the firmer vegetables: bell pepper, broccoli, and carrot. Cook and stir for 2–3 minutes.
- Add the zucchini, snap peas, and sliced mushrooms to the skillet. Continue cooking for another 3–4 minutes.
- Season the vegetables with salt and pepper, and finish with lemon juice or balsamic vinegar.
- Plate and garnish with optional toppings.
Notes
- Notes
- For best texture, avoid overcrowding the pan and work in batches if needed.