Healthy Sautéed Vegetables – Quick, Flavorful & Nutritious Side
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 skillet over medium-high heat and add oil.
- Cook Aromatics: Add garlic and onions, sauté 1–2 minutes until fragrant.
- Add Harder Vegetables: Add carrots and broccoli first; cook 3–4 minutes, stirring frequently.
- Add Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
- Season: Add salt, pepper, and optional flavorings (lemon juice, balsamic vinegar, or soy sauce).
- Finish & Serve: Toss well and garnish with herbs, seeds, or nuts. Serve immediately for best texture.