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Healthy Sautéed Vegetables

A quick, nutritious, and delicious dish featuring a colorful medley of sautéed vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For Sautéing
  • 2 tbsp olive oil (or avocado oil/butter) The foundation of sautéing—choose your favorite for delicious flavor.
  • 2 cloves garlic, minced Adds a fragrant, aromatic kick.
  • 1 small onion, thinly sliced Adds depth and richness.
Vegetables
  • 1 bell pepper sliced Packed with vitamin C.
  • 1 medium zucchini, sliced into half-moons Provides a light texture.
  • 1 cup broccoli florets Adds crunch and heartiness.
  • 1 medium carrot, julienned or sliced thin Brightens up the mix.
  • ½ cup snap peas Adds refreshing crunch.
  • ½ cup mushrooms, sliced Brings a meaty texture.
Seasoning
  • Salt To taste, essential for balancing flavors.
  • Black pepper To taste, essential for balancing flavors.
  • 1 tsp lemon juice (optional) Elevates the dish with a lively note.
  • 1 tsp balsamic vinegar or soy sauce (optional) Adds a touch of acidity.
Optional Toppings
  • Toasted nuts For added flavor and crunch.
  • Seeds Can be sprinkled on top.
  • Fresh herbs Can brighten the dish.
  • Grated Parmesan For additional flavor.

Method
 

Preparation
  1. Wash, peel (if needed), and cut all the vegetables into uniform pieces for even cooking.
Cooking
  1. Place a skillet over medium-high heat and add the oil. Let it warm up until it shimmers.
  2. Add the minced garlic and sliced onions, sautéing for about 1-2 minutes until fragrant.
  3. Add the carrots and broccoli to the pan. Cook for 3-4 minutes, stirring frequently.
  4. Introduce the bell peppers, zucchini, mushrooms, and snap peas, sautéing for another 4-5 minutes.
  5. Sprinkle in salt and pepper, and add lemon juice, balsamic vinegar, or soy sauce if desired. Toss well.
Serving
  1. Garnish with fresh herbs, nuts, or seeds. Serve immediately for the best texture.

Notes

Prep veggies ahead of time and store in airtight containers. Leftovers can be used in omelets, soups, or fried rice. Can be frozen lightly undercooked for best texture upon reheating.