Colorful Sauteed Vegetables
Brighten up your plate with this vibrant and nutritious recipe for Colorful Sautéed Vegetables! Bursting with the natural sweetness of red, yellow, and green bell peppers, tender zucchini, crispy carrots, and earthy broccoli florets, this dish is as visually stunning as it is delicious. Sautéed to perfection in fragrant olive oil with a hint of garlic, then elevated by a drizzle of soy sauce, zesty lemon juice, and aromatic Italian seasoning, these vegetables deliver a delightful blend of flavors in every bite. Ready in just 25 minutes, this quick and easy recipe is the perfect healthy side dish for any meal, or a satisfying light vegetarian main course. Garnished with fresh parsley for extra freshness, this colorful medley is sure to become a go-to favorite. Ideal for weeknight dinners or meal prep, it’s both wholesome and incredibly versatile!
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Recipe Information
Ingredients
- 3 medium bell peppers (red, yellow, and green)
- 1 medium zucchini
- 2 medium carrots
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Wash all the vegetables thoroughly under running water.
Slice the bell peppers into thin strips, the zucchini into half-moons, and the carrots into thin diagonal slices.
Pat the broccoli florets dry with a kitchen towel to ensure they cook evenly.
In a large skillet or wok, heat the olive oil over medium heat.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the carrots to the skillet and cook for 3–4 minutes, stirring occasionally.
Add the broccoli and cook for another 3 minutes, allowing them to soften slightly.
Next, add the zucchini and bell peppers to the skillet, stirring well to combine.
Drizzle the soy sauce and lemon juice over the vegetables, then sprinkle with Italian seasoning, salt, and black pepper.
Continue to cook the vegetables for 5–6 minutes, stirring frequently, until they are tender yet crisp.
Remove the skillet from the heat and adjust seasoning as needed.
Garnish with chopped parsley if desired, and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 41.6 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2058 mg | 44% | |
*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.
