Healthy Sautéed Vegetables Quick (Print-Friendly Version)
Bright, nutritious sautéed vegetables cooked quickly with fresh herbs and light seasoning for a healthy boost.
# Ingredients You’ll Need:
→ Oils
01 -
2 tbsp olive oil or avocado oil or butter
→ Aromatics
02 -
2 cloves garlic, minced
03 -
1 small onion, thinly sliced
→ Vegetables
04 -
1 bell pepper, sliced
05 -
1 zucchini, sliced into half-moons
06 -
1 cup broccoli florets
07 -
1 medium carrot, julienned or thinly sliced
08 -
½ cup snap peas
09 -
½ cup mushrooms, sliced
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1 tsp lemon juice (optional)
13 -
1 tsp balsamic vinegar or soy sauce (optional)
→ Optional Toppings
14 -
Toasted nuts, seeds, fresh herbs, or grated Parmesan cheese
# How to Make It:
01 -
Wash, peel if necessary, and slice all vegetables into uniform pieces for even cooking.
02 -
Heat a skillet over medium-high heat and add the oil of choice until shimmering.
03 -
Add minced garlic and sliced onions to the hot oil; cook 1 to 2 minutes until fragrant and translucent.
04 -
Add carrots and broccoli florets; sauté for 3 to 4 minutes, stirring frequently to prevent burning.
05 -
Incorporate bell peppers, zucchini, mushrooms, and snap peas; cook for an additional 4 to 5 minutes until vegetables are crisp-tender.
06 -
Season with salt and black pepper. Optionally add lemon juice, balsamic vinegar, or soy sauce to enhance flavor.
07 -
Toss vegetables to combine all ingredients evenly. Garnish with optional toasted nuts, seeds, fresh herbs, or grated Parmesan. Serve immediately to maintain optimal texture.
# Extra Tips:
01 -
Avoid overcrowding the pan to ensure vegetables sauté properly; cook in batches if necessary.
02 -
Chop vegetables ahead of time to reduce active preparation duration.
03 -
Store leftovers refrigerated in an airtight container for up to 3–4 days; reheat gently in a skillet to preserve texture.