Go Back
–+ servings
Sautéed Vegetables Side

Colorful Sautéed Vegetables Side That's Quick and Delicious

This vibrant Sautéed Vegetables Side is quick to prepare and customizable, making it a flavorful and nutritious addition to any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Olive Oil or Avocado Oil Substitute with grapeseed oil for a distinct flavor.
  • 2 cloves Garlic, minced Swap in shallots for a milder taste.
  • 1 small Onion, thinly sliced Leeks are a wonderful alternative.
For the Vegetables
  • 1 whole Bell Pepper, sliced Any variety of sweet peppers can be used.
  • 1 whole Zucchini, sliced into half-moons Yellow squash can be substituted.
  • 1 cup Broccoli, florets Cauliflower is an excellent substitute.
  • 1 medium Carrot, julienned Parsnip can be used for an interesting flavor change.
  • 0.5 cup Snap Peas Green beans can work as an alternative.
  • 0.5 cup Mushrooms, sliced Eggplant is a fantastic substitute.
Seasoning
  • Salt Adjust to your personal taste.
  • 1 teaspoon Lemon Juice, optional Vinegar can be a delightful alternative.
  • 1 teaspoon Balsamic Vinegar or Soy Sauce, optional Use tamari for a gluten-free option.
Optional Toppings
  • Toasted Nuts or Seeds Consider sunflower seeds or walnuts.
  • Fresh Herbs Parsley, basil, or thyme.
  • Grated Parmesan Sprinkle for a savory touch.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Prep Vegetables: Wash and prepare your vegetables, slicing them into uniform bite-sized pieces.
  2. Heat Pan: Place a large skillet over medium-high heat, drizzle in the oil, and heat until shimmering.
  3. Cook Aromatics: Add the minced garlic and thinly sliced onions, sautéing for 1-2 minutes.
  4. Add Harder Vegetables: Introduce julienned carrots and broccoli florets, cooking for 3-4 minutes.
  5. Add Softer Vegetables: Incorporate bell pepper, zucchini, mushrooms, and snap peas, sautéing for an additional 4-5 minutes.
  6. Season: Sprinkle in salt and black pepper and add lemon juice or balsamic vinegar if desired.
  7. Finish & Serve: Toss everything until well combined and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Ensure vegetables are cut uniformly for even cooking. Preheat oil properly and avoid overcrowding the pan.

Tried this recipe?

Let us know how it was!