Description
A quick and flavorful side dish featuring colorful vegetables, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 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
- Start by washing all your vegetables. Peel them if necessary and cut them into uniform pieces.
- Place a skillet over medium-high heat and add olive oil. Allow the oil to heat up.
- Add the minced garlic and sliced onions. Sauté for about 1–2 minutes until they become fragrant and translucent.
- Add the julienned carrots and broccoli florets to your skillet. Cook for 3–4 minutes, stirring frequently.
- Add the bell peppers, zucchini, mushrooms, and snap peas. Sauté for another 4–5 minutes until they are crisp-tender but still vibrant.
- Add salt and black pepper to taste. Enhance the flavor with lemon juice, balsamic vinegar, or soy sauce if desired.
- Toss everything to combine the flavors. Garnish with optional toppings and serve immediately.
Notes
Storing leftovers in an airtight container in the fridge will keep them fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg