California Mixed Vegetables
Brighten up your dinner table with this vibrant and nutritious California Mixed Vegetables recipe, a colorful medley of fresh broccoli, cauliflower, zucchini, carrots, and red bell pepper sautéed to perfection. Infused with the aromatic flavors of garlic, a splash of zesty lemon juice, and a sprinkle of fresh parsley, this quick and easy side dish is the epitome of healthy cooking made simple. With a perfect balance of tender-crisp textures and wholesome goodness, this versatile vegetable dish pairs beautifully with any main course. Ready in just 25 minutes, it's a go-to recipe for busy weeknights or elegant dinner spreads alike. Embrace the freshness of California-style cuisine with this irresistibly flavorful and guilt-free delight!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced into thin rounds
- 1 cup zucchini, sliced into half-moons
- 1 medium red bell pepper, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons water
Instructions
Wash and prepare all vegetables. Cut the broccoli and cauliflower into bite-sized florets, slice the carrots into thin rounds, slice the zucchini into half-moons, and slice the red bell pepper into thin strips.
Heat a large skillet or sauté pan over medium heat. Add the olive oil and allow it to warm for about 30 seconds.
Add the minced garlic to the pan and sauté for 1 minute until fragrant, ensuring it does not burn.
Add the carrots, broccoli, and cauliflower to the pan. Stir everything to coat the vegetables in the oil and garlic.
Pour in 3 tablespoons of water and cover the pan with a lid to steam the tougher vegetables for about 3-4 minutes.
Remove the lid and add the zucchini and red bell pepper. Continue to sauté for another 4-5 minutes until all the vegetables are tender but still crisp.
Sprinkle the salt and black pepper evenly over the vegetables and stir to combine.
Drizzle the lemon juice over the cooked vegetables and stir gently to distribute the flavor.
Remove the skillet from the heat and garnish the vegetables with chopped fresh parsley.
Serve the California Mixed Vegetables warm as a side dish or pair with your favorite protein for a complete meal.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
