Description
A colorful medley of sautéed vegetables, bursting with flavor and nutrition, perfect for any meal occasion.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 1 medium red onion (or yellow onion)
- 2 medium carrots (or parsnips)
- 1 medium red bell pepper (any color bell pepper)
- 1 cup broccoli florets (or green beans)
- 1 cup cauliflower florets (or zucchini)
- 1 cup cremini mushrooms (or white button mushrooms)
- 1 medium zucchini (or yellow squash)
- 2 tablespoons unsalted butter (or more olive oil for vegan)
- 3 cloves garlic (or garlic powder)
- Sea salt and black pepper, to taste
- 1 tablespoon fresh parsley (or cilantro/basil)
Instructions
- Prep your ingredients by washing and chopping all vegetables into similar-sized pieces.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onions and carrots, cooking for 3-4 minutes until softened.
- Mix in the bell peppers and mushrooms, stirring well and cooking for another 4-5 minutes.
- Incorporate the broccoli and cauliflower, sautéing for an additional 3-5 minutes.
- Add the zucchini, garlic, salt, and pepper, and sauté for 2-3 minutes more.
- Stir in the butter until melted, and top with fresh parsley before serving.
- Serve immediately while warm.
Notes
Feel free to experiment with seasonal vegetables and addition of proteins like chicken or tofu if desired.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: sautéed vegetables, healthy side dish, vegetarian recipe, colorful veggies