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Healthy Sautéed Vegetables

Healthy Sautéed Vegetables for a Vibrant, Nutritious Meal

This Healthy Sautéed Vegetables recipe is a quick and visually stunning dish packed with nutrients, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
  • 2 cloves Garlic Fresh minced garlic is ideal.
  • 1 medium Onion Substitute with shallots for milder taste.
For the Medley
  • 2 cups Broccoli florets Can swap with cauliflower.
  • 1 cup Snap peas Green beans are a great alternative.
  • 1 cup Mushrooms Zucchini can replace if needed.
  • 1 cup Bell Peppers Any color works.
  • 1 cup Zucchini Can be swapped with summer squash.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • large skillet
  • Cutting board
  • chef's knife

Method
 

Step-by-Step Instructions
  1. Begin by washing all your fresh vegetables under cool running water. Chop them into uniform pieces, ensuring they cook evenly.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  3. Add 2 minced garlic cloves and half a sliced onion to the pan. Sauté for 1-2 minutes until onions are translucent and garlic is fragrant.
  4. Next, toss in the broccoli florets and cook for 3-4 minutes, stirring occasionally until they start to soften.
  5. Add bell peppers, zucchini, mushrooms, and snap peas to the skillet. Sauté for an additional 4-5 minutes until tender-crisp.
  6. Season with salt and pepper to taste and stir everything to combine. Serve warm.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 100mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 50mgCalcium: 60mgIron: 1mg

Notes

Cut all vegetables into uniform pieces to ensure even cooking. Maintain medium-high heat and sauté in batches if necessary to avoid sogginess.

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