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Healthy Sautéed Vegetables – Quick, Flavorful & Nutritious Side Recipe

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4.6 from 3 reviews

A quick and nutritious side dish featuring a colorful medley of sautéed vegetables, bursting with flavor and perfect for enhancing any meal.

Ingredients

Scale

Vegetables

  • 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

Seasonings & Oil

  • 2 tbsp olive oil (or avocado oil/butter)
  • 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

  1. Prep Vegetables: Wash, peel if necessary, and cut all vegetables into uniform pieces to ensure even cooking.
  2. Heat Pan: Place a skillet over medium-high heat and add 2 tablespoons of olive oil or chosen cooking fat.
  3. Cook Aromatics: Add minced garlic and sliced onions to the hot oil and sauté for 1 to 2 minutes until fragrant and translucent.
  4. Add Harder Vegetables: Incorporate the carrots and broccoli first, cooking and stirring frequently for 3 to 4 minutes to start softening them.
  5. Add Softer Vegetables: Add the bell peppers, zucchini, mushrooms, and snap peas; continue sautéing for another 4 to 5 minutes until all vegetables are crisp-tender.
  6. Season: Season with salt and black pepper to taste; add optional flavorings like lemon juice, balsamic vinegar, or soy sauce and mix well.
  7. Finish & Serve: Toss the vegetables thoroughly to combine flavors, garnish with toasted nuts, seeds, fresh herbs, or grated Parmesan as desired, and serve immediately for the best texture.

Notes

  • Use a nonstick or stainless steel skillet for even cooking and easy cleanup.
  • Cut vegetables uniformly to ensure they cook evenly and at the same rate.
  • Adjust cooking times slightly if using a higher heat or different pan size to avoid burning.
  • To make this dish vegan, omit the Parmesan or substitute with nutritional yeast.
  • You can swap any of the vegetables with other favorites such as green beans or asparagus depending on season and preference.
  • For added protein, top with toasted nuts or seeds.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbyclara.com/healthy-sauteed-vegetables-quick-flavorful-and-nutritious-side-recipe/