Description
Quick, flavorful, and nutritious sautéed vegetables that are perfect as a side dish.
Ingredients
- 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)
Instructions
- Start by washing, peeling (if necessary), and cutting all vegetables into uniform pieces.
- Place your skillet over medium-high heat and add the oil.
- Once the oil is hot, add minced garlic and sliced onions. Sauté for 1-2 minutes until fragrant.
- Next, introduce the harder vegetables: carrots and broccoli. Cook for 3-4 minutes, stirring frequently to prevent burning.
- After the initial vegetables start to soften, add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4-5 minutes until all vegetables are crisp-tender.
- Season with salt and pepper to taste. Enhance the flavor with optional lemon juice or balsamic vinegar/soy sauce.
- Toss everything well and garnish with toasted nuts, seeds, or fresh herbs before serving.
Notes
Serve immediately for the best flavor and texture. Can be paired with various main dishes or enjoyed on their own.
