Keto Mixed Vegetable Medley
Bright, flavorful, and low in carbs, this Keto Mixed Vegetable Medley is a vibrant dish that’s as healthy as it is delicious. Packed with nutrient-rich vegetables like zucchini, yellow squash, broccoli, and asparagus, this skillet recipe comes together in just 25 minutes, making it perfect for a quick keto-friendly side or a veggie-loaded main course. Enhanced with aromatic garlic, a splash of olive oil, and a sprinkle of Italian seasoning, every bite bursts with Mediterranean-inspired flavor. Optional parmesan cheese adds a creamy, savory touch for those who want a boost of richness. Whether you're meal prepping or enjoying it fresh, this dish is gluten-free, perfectly tender-crisp, and sure to become a staple in your keto recipe collection.
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Recipe Information
Ingredients
- 2 medium, diced zucchini
- 1 medium, diced yellow squash
- 1 large, diced red bell pepper
- 2 cups broccoli florets
- 1 cup, sliced mushrooms
- 1 bunch, ends trimmed and cut into 1-inch pieces asparagus
- 2 tablespoons olive oil
- 3 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.25 cup, grated (optional) parmesan cheese
Instructions
Prepare all the vegetables: dice the zucchini and yellow squash, dice the red bell pepper, cut the broccoli into smaller florets, slice the mushrooms, and trim and cut the asparagus.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Stir occasionally and cook for 5 minutes.
Add the broccoli florets, sliced mushrooms, and asparagus pieces to the skillet. Stir well to combine.
Season the vegetables with salt, black pepper, and Italian seasoning. Stir to ensure the seasoning is evenly distributed.
Continue to cook the vegetables for an additional 8-10 minutes, stirring occasionally, until they are tender-crisp.
If using, sprinkle the grated parmesan cheese over the vegetables and stir it in to melt and mix thoroughly.
Once the vegetables are cooked to your desired tenderness, remove the skillet from the heat.
Serve the vegetable medley warm as a side dish, or enjoy it on its own as a satisfying keto meal.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 51.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3188 mg | 68% | |
*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.
