Description
A quick mix of colorful vegetables sautéed with garlic, vibrant and healthy.
Ingredients
- 2 tbsp olive oil (or avocado oil/butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium 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 all vegetables by washing and cutting them to similar sizes. Mince the garlic and slice the onion.
- Heat a large skillet over medium-high heat and add 2 tbsp olive oil, allowing it to shimmer but not smoke.
- Add the onion and cook for 1–2 minutes, stirring, until softened and translucent.
- Add the carrot and broccoli, stirring and sautéing for 2–3 minutes so they start to soften.
- Add the bell pepper, zucchini, and mushrooms, cooking for 3–4 minutes until the vegetables are tender-crisp and beginning to brown at the edges.
- Toss in the snap peas and garlic, cooking for an additional minute until fragrant.
- Season with salt and black pepper, then stir in 1 tsp lemon juice and/or 1 tsp balsamic vinegar or soy sauce. Taste and adjust seasoning.
- Remove from heat and garnish with fresh herbs or toasted seeds and grated Parmesan if desired. Serve hot as a side dish or over grains for a main.
Notes
For a vegan version, skip the Parmesan. You can also use avocado oil for a higher smoke point.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian