Description
This vibrant dish is a quick and nutritious side full of sautéed vegetables, perfect for pairing with grilled proteins or as a light standalone meal.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil/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
- Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Place a large skillet over medium-high heat and add 2 tbsp oil.
- Add garlic and onions; sauté for 1–2 minutes until fragrant.
- Add carrots and broccoli first; cook for 3–4 minutes, stirring frequently.
- Add bell pepper, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
- Add salt, pepper, and optional flavorings like lemon juice, balsamic vinegar, or soy sauce. Taste and adjust.
- Toss well and garnish with herbs, seeds, or nuts. Serve immediately for best texture.
Notes
Cool to room temperature, then store in an airtight container. Refrigerate for 3–4 days. Reheat gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg