Description
This Sautéed Vegetables dish combines colorful veggies for a delightful flavor and quick prep. Perfect as a side or main, it’s a healthy choice packed with nutrition!
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1/2 large red onion, cut into 1-inch pieces
- 2 medium carrots, peeled and thinly sliced
- 1 large red bell pepper, sliced
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup cremini mushrooms, sliced
- 1 medium zucchini, sliced ¼ inch thick
- 2 tablespoons unsalted or salted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Fresh parsley, optional for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the onion and carrots, cooking for 5–7 minutes until softened, stirring occasionally.
- Stir in the bell pepper, broccoli, cauliflower, mushrooms, and zucchini. Cook for 6–8 minutes until tender with some caramelization, stirring occasionally.
- Reduce heat to medium-low and move vegetables to the sides of the pan. Add butter to the center and let it melt, then mix in the garlic, cooking for 1 minute until fragrant.
- Combine all the vegetables, season with salt and pepper, and toss to coat. Garnish with parsley if desired.
Notes
Feel free to add any seasonal vegetables you have on hand.
Adjust the seasoning according to your taste preferences.
For a spicier version, add red pepper flakes while sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg