Healthy Sautéed Vegetables
A vibrant, flavorful side dish made with a medley of fresh vegetables, sautéed to perfection for a quick and nutritious accompaniment.
Ingredients
Cooking 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 thinly sliced
- 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)
Instructions
Preparation
- Start by washing, peeling (if needed), and cutting all the vegetables into uniform pieces for even cooking.
Cooking
- Set your skillet over medium-high heat. Pour in the olive oil and let it warm.
- Add minced garlic and sliced onions to the hot oil. Sauté for about 1–2 minutes until fragrant.
- Toss in the carrots and broccoli first. Cook for 3–4 minutes, stirring frequently to prevent sticking.
- Next, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until the vegetables are crisp-tender.
- Sprinkle salt, pepper, and any optional flavorings like lemon juice or balsamic vinegar for added depth.
- Toss everything well to combine. Garnish with fresh herbs, seeds, or nuts as desired. Serve immediately for the best texture.
Notes
To maintain the freshness of your cooked vegetables, let them cool down before transferring them into an airtight container. Store leftovers in the fridge for up to 3 days. If you have extra, consider freezing portions in freezer-safe bags. They can last up to 3 months, though the texture might change upon reheating.