Healthy Sautéed Vegetables
A vibrant and nutritious dish that brings a delightful crunch and rich flavors to any meal, perfect as a side or a main course.
Ingredients
Vegetables
- 1 medium zucchini Chopped into half-moons
- 1 piece bell pepper Any color, cut into strips
- 2 pieces carrots Thinly sliced
- 1 cup broccoli florets Separated into small pieces
- 1 piece red onion Sliced into thin wedges
- 4 cloves garlic Minced
Cooking Essentials
- 2 tablespoons olive oil For sautéing
- to taste Salt Season as needed
- to taste Pepper Season as needed
- to taste Fresh herbs For garnish (parsley, basil, or cilantro)
Instructions
Preparation
- Wash all vegetables thoroughly to remove dirt.
- Chop the zucchini into half-moons, cut the bell pepper into strips, thinly slice the carrots, and separate the broccoli into florets.
- Slice the red onion into thin wedges and mince the garlic.
Cooking
- Heat a large skillet over medium-high heat.
- Add olive oil to the hot skillet.
- Carefully add the chopped vegetables, ensuring not to overcrowd the pan.
- Season with salt and pepper.
- Sauté the vegetables for about 5 to 7 minutes, stirring occasionally, until tender-crisp.
- Add minced garlic and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with fresh herbs before serving.
Notes
Feel free to swap out vegetables based on availability or preferences. This dish can be made ahead and stores well for leftovers, keeping in the refrigerator for up to three days.