Savory Mixed Vegetables
Elevate your side dish game with this quick and flavorful recipe for **Savory Mixed Vegetables**! Brimming with vibrant broccoli florets, sweet carrots, crisp red bell peppers, and tender zucchini, this dish is a celebration of fresh, wholesome produce. Infused with the rich aroma of sautéed garlic and brightened with a splash of lemon juice, every bite bursts with a delightful balance of savory and zesty flavors. Perfect for weeknight dinners or meal prep, this skillet-cooked recipe takes just 30 minutes from start to finish, offering a hassle-free way to add a healthy twist to your table. Topped with a sprinkle of fresh parsley, these tender-crisp vegetables are a visually stunning and nutrient-packed addition to any meal. Whether enjoyed as a light standalone dish or served alongside grilled proteins, these *easy mixed vegetables* are sure to impress!
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Recipe Information
Ingredients
- 250 grams Broccoli florets
- 200 grams Carrots, sliced
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Start by preparing the vegetables: cut the broccoli into bite-sized florets, slice the carrots into thin rounds, slice the red bell pepper into thin strips, and slice the zucchini into semi-circles.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the sliced carrots to the skillet and cook for about 3 minutes, stirring occasionally.
Next, add the broccoli florets to the skillet and continue to cook for another 3 minutes, stirring occasionally.
Add the sliced red bell pepper and zucchini to the skillet and mix everything well.
Season the vegetables with salt and black pepper, tossing to coat them evenly.
Cover the skillet with a lid and let the vegetables steam in their own moisture for about 5 minutes, or until they are tender-crisp.
Remove the lid and add the lemon juice, stirring well to incorporate the flavors.
Remove the skillet from heat and sprinkle chopped fresh parsley over the vegetables.
Transfer the cooked mixed vegetables to a serving dish and serve warm.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1587 mg | 34% | |
*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.
