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
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, 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
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
For best texture, avoid overcrowding the pan and work in batches if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sautéed vegetables, healthy side dish, quick recipe, vegetarian dish