Colorful Vegetable Saute
Brighten up your table with this vibrant and nutritious Colorful Vegetable Sauté—a medley of fresh, crisp veggies brought to life with the perfect balance of seasoning and a zesty splash of lemon juice. This quick and easy recipe features a rainbow of red and yellow bell peppers, zucchini, yellow squash, broccoli, carrots, and red onion, all sautéed to tender-crisp perfection in aromatic olive oil and enhanced with garlic, oregano, and thyme. Garnished with fresh parsley, it’s a feast for the eyes and the palate, ready in under 30 minutes. Perfect as a wholesome side dish or a light vegetarian main, this gluten-free recipe packs a burst of flavor and nutrients in every bite. Great for weeknight dinners or meal prep, it's a delicious way to enjoy an array of colorful vegetables!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (sliced) red bell pepper
- 1 medium (sliced) yellow bell pepper
- 1 medium (sliced into half-moons) zucchini
- 1 medium (sliced into half-moons) yellow squash
- 1 cup broccoli florets
- 1 large (sliced into thin rounds) carrot
- 1 medium (sliced) red onion
- 3 cloves (minced) garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced red and yellow bell peppers, zucchini, yellow squash, broccoli, and carrot to the skillet.
Saute the vegetables while stirring occasionally for about 5-6 minutes, until they start to soften.
Add the sliced red onion and minced garlic to the skillet, and cook for an additional 2-3 minutes until the onions are translucent and the garlic is fragrant.
Sprinkle in the salt, black pepper, dried oregano, and dried thyme. Stir well to coat the vegetables evenly with the seasonings.
Continue cooking for another 2-3 minutes until the vegetables are tender but still slightly crisp.
Remove the skillet from the heat and drizzle the lemon juice over the vegetables. Toss gently to combine.
Garnish with chopped fresh parsley and serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 33.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2012 mg | 43% | |
*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.
