Simply Sauted Vegetables
Transform your weeknight dinners with this vibrant and healthy recipe for Simply Sautéed Vegetables, a quick and easy dish packed with color and flavor! Featuring a medley of fresh, crisp vegetables like zucchini, bell peppers, broccoli, and carrots, this 15-minute skillet recipe comes together with a simple blend of olive oil, garlic, and optional soy sauce for a hint of umami. Perfect for vegans, vegetarians, or anyone looking to incorporate more seasonal produce, this versatile dish works beautifully as a standalone side, a topping for grains, or even a light main course. With minimal prep time and customizable seasoning, it’s a fuss-free way to transform simple ingredients into a stunning, wholesome meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 medium yellow onion
- 1 large carrot
- 1 medium bell pepper (red, yellow, or orange)
- 1 medium zucchini
- 2 cups broccoli florets
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon soy sauce (optional)
- 2 tablespoons fresh parsley or basil (for garnish)
Instructions
Wash and prep all vegetables: mince the garlic, thinly slice the onion, peel and slice the carrot into thin rounds, core and slice the bell pepper into strips, slice the zucchini into half-moons, and chop the broccoli into bite-sized florets.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Once the oil is shimmering, add the minced garlic and sliced onion. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
Add the sliced carrot and broccoli florets to the pan. Cook for 4-5 minutes, stirring occasionally, to allow them to begin softening but remain crisp.
Add the bell pepper strips and zucchini slices. Stir to combine and cook for another 5-6 minutes, or until all vegetables are tender but still slightly crisp.
Season with salt, black pepper, and optional red pepper flakes. Stir well to evenly coat the vegetables.
If desired, drizzle the soy sauce over the vegetables for an added layer of flavor. Cook for 1 more minute, stirring to combine.
Remove the skillet from heat and transfer the sautéed vegetables to a serving dish.
Garnish with freshly chopped parsley or basil before serving. Enjoy as a side dish, topping for rice or pasta, or on its own!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1163 mg | 25% | |
*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.
