Healthy Sautéed Vegetables
This quick and healthy dish is packed with colorful vegetables, sautéed to perfection in one skillet for a nutritious meal or side.
Ingredients
Main Ingredients
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 whole 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
Preparation
- Prep all veggies so pieces are even.
- Heat oil in a skillet over medium-high heat.
Cooking
- Sauté garlic and onion for 1–2 minutes until fragrant.
- Add carrots and broccoli first and cook 3–4 minutes, stirring.
- Add bell pepper, zucchini, mushrooms, and snap peas; cook another 4–5 minutes until crisp-tender.
- Season with salt, pepper, and optional lemon juice, balsamic vinegar, or soy sauce.
Finishing Touch
- Toss, garnish, and serve right away for best texture.
Notes
Cut vegetables into uniform sizes for even cooking. Use a hot pan and avoid crowding. Start with harder vegetables for proper softness. Add an acidic finish to enhance flavors. Taste and season at the end for best results.