Description
A vibrant mix of sautéed vegetables packed with vitamins and flavor, perfect for any meal.
Ingredients
Scale
- 3 cloves of garlic, finely chopped
- 1 cup thinly sliced carrot rounds
- 1 pound asparagus spears, woody ends removed and cut into 1-inch segments
- 1 red bell pepper, thinly sliced into strips
- 1 medium zucchini, cut into thin rounds
- 8 ounces fresh mushrooms, cleaned and sliced
- 3 green onions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon powdered onion
- 1/4 teaspoon freshly ground black pepper
- A pinch of crushed red pepper flakes
- 1/2 teaspoon dried Italian herb blend
- 1/4 teaspoon smoked paprika
Instructions
- Ensure all vegetables are washed, dried, and cut as specified.
- In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- Add the chopped garlic and sauté for about 30 seconds until fragrant.
- Add the carrot rounds, stirring frequently for about 2-3 minutes.
- Next, add the asparagus and zucchini, continuing to stir for another 3-5 minutes until tender-crisp.
- Add the bell pepper strips and mushrooms, stirring until vibrant and tender.
- Season with sea salt, black pepper, powdered onion, crushed red pepper flakes, Italian herbs, and smoked paprika; stir for a minute to meld flavors.
- Remove from heat, drizzle with lemon juice, and sprinkle with Parmesan cheese. Toss gently before serving.
Notes
Use fresh vegetables for the best flavor and texture. Adjust cooking times for desired tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg