Description
A vibrant and nutritious side dish bursting with flavor, made with a medley of colorful sautéed vegetables.
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, or grated Parmesan
Instructions
- Prep Vegetables: Wash and cut all vegetables into uniform pieces.
- Heat Pan: Place your skillet over medium-high heat and add olive oil, letting it heat until shimmering.
- Cook Aromatics: Add minced garlic and sliced onions, sautéing for 1–2 minutes until fragrant and tender.
- Add Harder Vegetables: Toss in carrots and broccoli; cook for 3–4 minutes.
- Add Softer Vegetables: Introduce bell peppers, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes.
- Season: Sprinkle in salt and black pepper, adding lemon juice and balsamic vinegar if desired.
- Finish & Serve: Toss everything together, garnish with optional toppings, and serve immediately.
Notes
Chop vegetables ahead of time for a quicker cooking experience. Ensure not to overcrowd the pan while sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg