Sauteed Vegetables
A delightful mix of sautéed vegetables including carrots, bell pepper, broccoli, and zucchini for a healthy side dish.
Equipment
- large skillet
Ingredients
- 2 tablespoon Olive oil
- ½ large Red onion cut into 1-inch pieces, layers separated
- 2 medium Carrots sliced thinly
- 1 large Red bell pepper cut into strips
- 1 cup Broccoli cut into medium florets
- 1 cup Cauliflower cut into medium florets
- 1 cup Cremini mushrooms sliced
- 1 medium Zucchini sliced ¼ inch thick
- 2 tablespoon Unsalted butter
- 2 cloves Garlic minced
- ½ teaspoon Sea salt to taste
- ¼ teaspoon Black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Heat olive oil in a large (12-inch) skillet over medium-high heat, until shimmering.
- Add the carrots and onions. Cook for 5-7 minutes, stirring occasionally until softened.
- Add bell peppers, broccoli, cauliflower, mushrooms, and zucchini. Cook for 6-8 minutes, stirring occasionally until just barely crisp tender and starting to brown.
- Reduce heat to medium-low. Push the veggies to the sides, add butter and wait for it to melt. Add minced garlic to the butter and sauté for about 1 minute until fragrant.
- Stir everything together and remove from heat. Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Notes
Let veggies cool, then refrigerate for up to 3-5 days. For best flavor and texture, chop the vegetables ahead and store in airtight containers.
Nutrition
Serving: 1cupCalories: 134kcalCarbohydrates: 9.9gProtein: 2.6gFat: 10.4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 7.5gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 70mgCalcium: 50mgIron: 1mg
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