Description
A delicious and versatile dish of sautéed vegetables, packed with vitamins and minerals, perfect as a side or main course.
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 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 skillet over medium-high heat and add the oil.
- Add the garlic and onions, and sauté for 1–2 minutes until fragrant.
- Add the carrots and broccoli first, cooking them for 3–4 minutes while stirring frequently.
- Add the bell peppers, zucchini, mushrooms, and snap peas; sauté for another 4–5 minutes until crisp-tender.
- Add salt, pepper, and optional flavorings (lemon juice, balsamic vinegar, or soy sauce).
- Toss well and garnish with herbs, seeds, or nuts. Serve immediately for the best texture.
Notes
Ensure even cooking by cutting all vegetables into uniform pieces. Don’t overcrowd the pan for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Healthy