Veggie Combination
Brighten up your table with this vibrant and nutrient-packed Veggie Combination, a medley of fresh, colorful vegetables sautéed to perfection in aromatic olive oil and seasoned with earthy oregano and thyme. Featuring tender broccoli florets, sweet carrots, crisp zucchini, and bold red bell pepper, this quick and easy recipe comes together in just 30 minutes, making it perfect for busy weeknights. A touch of garlic and a squeeze of fresh lemon juice elevate the dish, while a sprinkle of parsley adds a fresh, herby finish. Serve it as a flavorful vegan side dish, a wholesome topping for grains like quinoa or rice, or pair it with your favorite protein for a balanced and satisfying meal. Packed with essential vitamins, this Veggie Combination is the ultimate crowd-pleaser for health-conscious eaters and veggie lovers alike!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 medium carrots
- 1 medium zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash and prepare all the vegetables. Cut the broccoli into bite-sized florets, peel and slice the carrots into thin rounds, cut the zucchini into half-moons, and dice the red bell pepper and onion into small pieces. Mince the garlic.
Heat the olive oil in a large skillet over medium heat.
Add the onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the broccoli and carrots to the skillet and stir. Cook for 3-4 minutes, stirring occasionally, until they begin to soften slightly.
Add the zucchini and red bell pepper to the skillet. Stir well to combine all the vegetables.
Sprinkle the dried oregano, dried thyme, kosher salt, and ground black pepper over the vegetables. Toss to evenly coat.
Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Remove the skillet from heat and stir in the fresh parsley and lemon juice for a burst of fresh flavor.
Serve the Veggie Combination warm as a side dish or over a bed of rice, quinoa, or alongside your favorite protein.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 32.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1461 mg | 31% | |
*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.
