Description
A quick and nutritious side dish featuring a vibrant mix of sautéed vegetables that brings joy and flavor to family dinners.
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 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
- Prep Vegetables: Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Heat Pan: Place your skillet over medium-high heat and add oil.
- Cook Aromatics: Add garlic and onions; sauté for 1–2 minutes until fragrant.
- Add Harder Vegetables: Toss in carrots and broccoli; cook for about 3–4 minutes, stirring frequently.
- Add Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas; sauté for another 4–5 minutes until crisp-tender.
- Season: Add salt, pepper, and any optional flavorings.
- Finish & Serve: Toss everything well and garnish with herbs, seeds, or nuts. Serve immediately for the best texture.
Notes
Store leftovers in an airtight container in the fridge for a couple of days. To reheat, warm in a skillet with a splash of olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg