Description
A quick and flavorful way to enjoy a variety of sautéed vegetables, perfect as a side dish or meal prep option.
Ingredients
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium 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 and dry all vegetables. Prep them by slicing into uniform sizes.
- Heat a large skillet over medium-high heat and add olive oil until it shimmers.
- Add onion and sauté for 2–3 minutes, then stir in garlic for another 30 seconds.
- Incorporate sturdier vegetables like carrots and broccoli first, cooking for 3–4 minutes.
- Add bell pepper and mushrooms; sauté for 3 minutes, adding water if necessary to prevent sticking.
- Finally, add zucchini and snap peas, cooking for an additional 2–3 minutes until tender-crisp.
- Season with salt and black pepper and stir in lemon juice or balsamic vinegar if using.
- Serve hot with optional toppings like fresh herbs or nuts.
Notes
Vegetables can be stored in the fridge for up to 4 days and are best served fresh. Feel free to substitute any vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American