Healthy Sautéed Vegetables – Quick, Flavorful & Nutritious Side
Make a colorful and delicious side dish in minutes with this Healthy Sautéed Vegetables recipe. Packed with fresh veggies, lightly seasoned, and sautéed to perfection, it’s perfect for weeknight dinners, meal prep, or adding more nutrients to any meal. Simple, healthy, and full of flavor!
Equipment
- Skillet or sauté pan (nonstick or stainless steel)
- Spatula or wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Optional: garlic press, microplane, mandoline
Ingredients
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 medium carrot, julienned or sliced thin
- ½ cup snap peas
- ½ cup mushrooms, sliced
- Salt and black pepper, to taste
- 1 tsp lemon juice (optional)
- 1 tsp balsamic vinegar or soy sauce (optional)
- Optional toppings: toasted nuts, seeds, fresh herbs, grated Parmesan
Instructions
- Prep Vegetables: Wash, peel (if needed), and cut all vegetables into uniform pieces.
- Heat Pan: Place skillet over medium-high heat and add oil.
- Cook Aromatics: Add garlic and onions, sauté 1–2 minutes until fragrant.
- Add Harder Vegetables: Add carrots and broccoli first; cook 3–4 minutes, stirring frequently.
- Add Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
- Season: Add salt, pepper, and optional flavorings (lemon juice, balsamic vinegar, or soy sauce).
- Finish & Serve: Toss well and garnish with herbs, seeds, or nuts. Serve immediately for best texture.
Notes
- Vegetable Choice: Feel free to mix seasonal vegetables or use frozen (thawed) if needed.
- Crispness Tip: Avoid overcrowding the pan; cook in batches if necessary.
- Make-Ahead: Chop vegetables in advance; cook just before serving.
- Flavor Boosters: Add fresh herbs, citrus zest, or a sprinkle of Parmesan or nutritional yeast for extra flavor.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days; reheat quickly in a skillet to preserve texture.