Healthy Sautéed Vegetables
Quick and flavorful sautéed vegetables, packed with nutrients and versatile for any meal.
Ingredients
Main 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
Preparation
- Wash, peel (if needed), and cut all vegetables into uniform pieces.
Cooking
- Place a skillet over medium-high heat and add the oil.
- Add the minced garlic and sliced onions to the pan. Sauté for 1–2 minutes until fragrant.
- First, add the carrots and broccoli. Cook for 3–4 minutes, stirring frequently.
- Next, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until they are crisp-tender.
- Add salt, pepper, and any optional flavorings like lemon juice, balsamic vinegar, or soy sauce.
- Toss everything well and garnish with herbs, seeds, or nuts. Serve immediately.
Notes
Cut vegetables into even sizes for uniform cooking. Don’t overcrowd the pan to prevent steaming. Experiment with different herbs and spices for variety. Adjust cooking time if you prefer crunchier vegetables.