Go Back
–+ servings
Sautéed Vegetables

Sautéed Vegetables That Brighten Up Any Meal Tonight

Quick and colorful sautéed vegetables are the perfect side dish, packed with nutrition and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sides
Cuisine: Asian, Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Avocado oil can be used for a different flavor.
  • 2 cloves Garlic Minced; substitute with garlic powder if needed.
  • 1 small Onion Thinly sliced; shallots can be a milder alternative.
For the Vegetables
  • 1 whole Bell Pepper Sliced; any sweet pepper variety works well too.
  • 1 whole Zucchini Sliced into half-moons; yellow squash can be used interchangeably.
  • 1 cup Broccoli florets Good substitutes include green beans or asparagus.
  • 1 medium Carrot Julienned or thinly sliced; parsnip is a great replacement.
  • 0.5 cup Snap peas Snow peas may be used if preferred.
  • 0.5 cup Mushrooms Sliced; use your favorite type or omit.
Seasonings and Add-ins
  • Salt Essential for seasoning; adjust according to taste.
  • 1 teaspoon Lemon juice Optional; brightens up the dish.
  • 1 teaspoon Balsamic vinegar or soy sauce Optional; tamari is a gluten-free option.
Optional Toppings
  • Toasted nuts or seeds Add a satisfying crunch.
  • Fresh herbs Basil or parsley for extra flavor.
  • Grated Parmesan Consider vegan cheese if preferred.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Quick and Colorful Sautéed Vegetables
  1. Begin by washing, peeling if necessary, and cutting all your vegetables into uniform sizes to ensure they cook evenly.
  2. In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat until shimmering, then add aromatics.
  3. Add minced garlic and thinly sliced onion; sauté for 1-2 minutes until fragrant and translucent.
  4. Toss in julienned carrots and broccoli florets; sauté for about 3-4 minutes until they start to soften.
  5. Layer in bell pepper, zucchini, mushrooms, and snap peas; sauté for an additional 4-5 minutes until crisp-tender.
  6. Sprinkle with salt and black pepper, and add lemon juice or balsamic vinegar as desired.
  7. Toss everything to combine, then garnish with optional toppings and serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 1mg

Notes

Chop vegetables ahead of time for efficient meal prep. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!