Sautéed Vegetable Medley
A quick and flavorful sautéed vegetable medley that combines vibrant produce for a nutritious side dish.
Ingredients
Vegetable Ingredients
- 2 tbsp olive oil (or choose avocado oil/butter for variation)
- 2 cloves garlic, minced for flavor
- 1 small onion, thinly sliced for sweetness
- 1 piece bell pepper, sliced for nice crunch
- 1 medium zucchini, sliced into half-moons for a tender texture
- 1 cup broccoli florets packed with nutrients
- 1 medium carrot, julienned or sliced thin for added color
- ½ cup snap peas for a snap of sweetness
- ½ cup mushrooms, sliced for earthiness
- Salt and black pepper to taste
- 1 tsp lemon juice optional for brightness
- 1 tsp balsamic vinegar or soy sauce optional for depth
- Optional toppings: toasted nuts, seeds, fresh herbs, grated Parmesan
Instructions
Prep Vegetables
- Start by washing, peeling (if necessary), and cutting your vegetables into uniform pieces to ensure even cooking.
Heat Pan
- Place a large skillet over medium-high heat and add your olive oil.
Cook Aromatics
- Once the oil is hot, add the minced garlic and sliced onions. Sauté for 1–2 minutes until they are fragrant.
Add Harder Vegetables
- Toss in the carrots and broccoli. Cook for about 3–4 minutes, stirring often until they start to soften.
Add Softer Vegetables
- Next, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté everything together for another 4–5 minutes until the veggies are crisp-tender.
Season
- Sprinkle with salt and pepper to taste, and if desired, drizzles of lemon juice, balsamic vinegar, or soy sauce for extra flavor.
Finish & Serve
- Toss everything together well, garnish with fresh herbs, seeds, or nuts, if using, and serve immediately for the best texture.
Notes
For the best results, prep your vegetables ahead of time. You can add spices like cumin or paprika for warmth and adjust the garlic and onion amounts based on preference.