Description
A quick and nutritious side dish packed with flavors and essential vitamins, using whatever vegetables on hand.
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, grated Parmesan
Instructions
- Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Place skillet over medium-high heat and add oil.
- Add garlic and onions, sauté 1–2 minutes until fragrant.
- Add carrots and broccoli first; cook for 3–4 minutes, stirring frequently.
- Add bell peppers, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
- Add salt, pepper, and optional flavorings (lemon juice, balsamic vinegar, or soy sauce).
- Toss well and garnish with herbs, seeds, or nuts. Serve immediately for the best texture.
Notes
Choose seasonal vegetables for the best flavor. Don’t overcrowd the pan for even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg