Description
A quick and colorful sautéed vegetable medley that’s perfect for busy weeknights, rich in flavor and nutrients.
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
- Prep everything first: wash and cut all vegetables to similar sizes so they cook evenly. Mince the garlic and slice the onion.
- Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and let it shimmer but not smoke.
- Add the onion. Cook 1–2 minutes, stirring, until it softens and becomes translucent.
- Add the carrot and broccoli. Stir and sauté 2–3 minutes to give the denser vegetables a head start.
- Add the bell pepper, zucchini, and mushrooms. Cook 3–4 minutes, stirring occasionally, until vegetables are tender-crisp and starting to brown.
- Toss in the snap peas and garlic. Cook 1 minute more — garlic should be fragrant but not burned.
- Season with salt and black pepper. Stir in 1 tsp lemon juice and/or 1 tsp balsamic vinegar or soy sauce to lift the flavors. Taste and adjust.
- Remove from heat and finish with a sprinkle of fresh herbs or toasted seeds and a little grated Parmesan if you like.
Notes
Use any neutral oil with a high smoke point if you want more browning. Swap asparagus, green beans, or cauliflower if you don’t have the listed vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian