Description
A vibrant and nutritious side dish featuring a medley of sautéed vegetables, bursting with flavor and perfect for any 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, or grated Parmesan
Instructions
- Prep Vegetables: Wash, peel (if necessary), and cut all vegetables into uniform pieces.
- Heat Pan: Place the skillet over medium-high heat and add the oil.
- Cook Aromatics: Add the minced garlic and sliced onions, and sauté for 1-2 minutes until fragrant.
- Add Harder Vegetables: Toss in the carrots and broccoli; cook for 3-4 minutes.
- Add Softer Vegetables: Introduce the bell peppers, zucchini, mushrooms, and snap peas; sauté for another 4-5 minutes.
- Season: Add salt and black pepper; incorporate lemon juice or balsamic vinegar if desired.
- Finish & Serve: Remove from heat and garnish with optional toppings.
Notes
Feel free to customize vegetables according to the season or your personal preference. Avoid overcrowding the pan for optimal sautéing results.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg