Description
These healthy sautéed vegetables create a colorful, nutrient-rich medley that cooks in just 15 minutes. Packed with vitamins, fiber, and antioxidants, this versatile dish works as a side, main course, or meal-prep staple while keeping every bite crisp-tender and flavorful.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced or julienned
- 1/2 cup snap peas
- 1/2 cup mushrooms, sliced
- Salt and black pepper, to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar or low-sodium soy sauce
- Optional garnishes: toasted almonds, sesame seeds, fresh herbs, grated Parmesan
Instructions
- Wash and dry all vegetables, then cut into uniform pieces for even cooking.
- Heat olive oil in a skillet over medium-high heat. Add garlic and onions; sauté 1–2 minutes until fragrant.
- Add carrots and broccoli; cook 3–4 minutes until slightly softened.
- Add bell peppers, zucchini, mushrooms, and snap peas; sauté 4–5 minutes until crisp-tender.
- Remove from heat and season with salt, pepper, lemon juice, and balsamic vinegar.
- Toss to combine and garnish as desired before serving.
Notes
Cut vegetables uniformly for even cooking. Avoid overcrowding the pan to prevent steaming. Slightly undercook if preparing for meal prep, as vegetables soften during storage.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 4g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg