Sautéed Vegetables Recipe – Quick & Healthy Veggie Side Dish with Garlic & Herbs
These Sautéed Vegetables are a quick and delicious way to add color, flavor, and nutrition to any meal. Made with a medley of fresh veggies like bell peppers, zucchini, carrots, onions, and broccoli, they’re lightly cooked in olive oil with garlic and herbs until tender-crisp. Perfect as a side dish for grilled meats, pasta, or grain bowls, this recipe is naturally gluten-free, vegan-friendly, and endlessly customizable. Whether you're meal prepping or serving dinner guests, these veggies bring vibrant taste and wholesome goodness to the table.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Spatula or tongs
- Mixing bowl (optional)
Ingredients
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, halved
- 1 small onion, sliced
- 1 carrot, thinly sliced
- 1 cup broccoli florets
- 1 cup green beans, trimmed
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: garlic, chili flakes, soy sauce, lemon juice, herbs, Parmesan, toasted nuts
Instructions
- Prep the Vegetables Wash and dry all vegetables. Slice into uniform pieces for even cooking.
- Preheat the Pan Heat a large skillet over medium-high heat. Add oil and let it shimmer.
- Layer the Vegetables Start with firmer vegetables like carrots and broccoli. After 2–3 minutes, add onions, bell peppers, and green beans. Finish with zucchini and mushrooms.
- Sauté with Movement Stir or toss frequently to prevent sticking and ensure even browning.
- Season and Finish Add salt, pepper, and optional flavorings like garlic, soy sauce, or chili flakes. Cook until vegetables are tender-crisp and lightly caramelized.
- Serve and Garnish Finish with lemon juice, fresh herbs, grated Parmesan, or toasted nuts. Serve hot.
Notes
- Don’t overcrowd the pan — work in batches if needed.
- Dry vegetables thoroughly to avoid steaming.
- Use seasonal produce for best flavor and variety.
- Reheat leftovers in a skillet to maintain texture.
- Store in the fridge for up to 4 days in an airtight container.