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Sauteed Vegetables Recipe

Savory Sautéed Vegetables Recipe for Busy Weeknights

Quick and flavorful sautéed vegetables recipe that's perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 3 cloves Garlic Minced; can be substituted with garlic powder (½ tsp).
  • 2 medium Carrots Chopped; try parsnips for different flavor.
  • 1 bunch Asparagus Chopped; green beans can be used as a substitute.
  • 1 medium Red Bell Pepper Chopped; yellow or orange can be used as substitutes.
  • 1 medium Zucchini Chopped; yellow squash works well as a substitute.
  • 1 cup Mushrooms Sliced; cremini or shiitake can enhance the flavor.
  • 2 stalks Green Onions Chopped; chives or shallots are great alternatives.
For Sautéing
  • 2 tablespoons Extra-Virgin Olive Oil Can be substituted with canola or grapeseed oil.
For Finishing Touches
  • ½ cup Parmesan Cheese Can be substituted with feta for a tangy twist.
  • 2 tablespoons Lemon Juice Lime juice is a great alternative.
  • Seasonings Sea salt, pepper, onion powder, crushed red pepper flakes, Italian herbs, and smoked paprika to taste.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Wash, dry, and chop all seasonal vegetables uniformly for even cooking.
  2. Heat a large skillet over medium-high heat and add olive oil; wait until it shimmers.
  3. Add minced garlic and sauté for about 30 seconds until fragrant and lightly golden.
  4. Incorporate chopped carrots and stir for 2-3 minutes until they begin to soften.
  5. Add asparagus and zucchini; stir for 3-5 minutes until tender-crisp.
  6. Mix in chopped bell peppers and mushrooms; cook for an additional 2-3 minutes.
  7. Season the veggies with salt, pepper, onion powder, crushed red pepper, herbs, and paprika.
  8. Drizzle lemon juice and sprinkle Parmesan cheese; toss to combine and serve.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 40mgCalcium: 150mgIron: 1.5mg

Notes

Consider prepping vegetables in advance for quick cooking. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

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