Description
A quick and nutritious side dish of sautéed vegetables, balancing flavors and textures for a delicious accompaniment to any meal.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil or 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, grated Parmesan
Instructions
- Prep Vegetables: Wash, peel if needed, and cut all vegetables into uniform pieces.
- Heat Pan: Place skillet over medium-high heat and add oil.
- Cook Aromatics: Add garlic and onions, sauté 1 to 2 minutes until fragrant.
- Add Harder Vegetables: Add carrots and broccoli first; cook 3 to 4 minutes, stirring frequently.
- Add Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas; sauté another 4 to 5 minutes until crisp-tender.
- Season: Add salt, pepper, and optional flavorings such as lemon juice, balsamic vinegar, or soy sauce.
- Finish & Serve: Toss well and garnish with herbs, seeds, or nuts. Serve immediately for best texture.
Notes
Choose firm vegetables without soft spots. Match sizes for even cooking. Store leftovers in an airtight container for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg