Sauteed Vegetables (Fast, Easy Recipe)
This easy sauteed vegetables recipe is packed with flavor and combines various veggies for a vibrant dish!
Equipment
- Large skillet
- cutting board
- knife
Ingredients
Vegetables
- 2 tablespoon Olive oil
- ½ large Red onion cut into 1-inch pieces, layers separated
- 2 medium Carrots sliced thinly
- 1 large Red bell pepper cut into strips
- 1 cup Broccoli cut into medium florets
- 1 cup Cauliflower cut into medium florets
- 1 cup Cremini mushrooms sliced
- 1 medium Zucchini sliced ¼ inch thick
Seasoning
- 2 tablespoon Unsalted butter
- 2 cloves Garlic minced
- ½ teaspoon Sea salt to taste
- ¼ teaspoon Black pepper to taste
- Fresh parsley optional, for garnish
Instructions
Cooking Instructions
- Heat olive oil in a large skillet over medium-high heat, until shimmering.
- Add the carrots and onions. Cook for 5-7 minutes, stirring occasionally until softened.
- Add the bell peppers, broccoli, cauliflower, mushrooms, and zucchini. Cook for 6-8 minutes until the vegetables are just barely crisp tender and starting to brown.
- Reduce heat to medium-low. Push the veggies to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add minced garlic to the butter and sauté for about 1 minute, until fragrant.
- Once garlic is aromatic, stir everything together and remove from heat. Season with salt and pepper to taste.
- Stir gently until the butter is absorbed into the veggies. Garnish with fresh parsley if desired.
Notes
Let veggies cool, then refrigerate for up to 3-5 days. Serve immediately for the best flavor and texture.
Nutrition
Serving: 1cupCalories: 134kcalCarbohydrates: 9.9gProtein: 2.6gFat: 10.4gFiber: 3gSugar: 5g
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