Description
Quick Healthy Sauteed Vegetables – Flavorful & Nutritious
Ingredients
Scale
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- 2 cups Broccoli florets
- 1 Zucchini
- 1 Yellow squash
- 2 Carrots
- 1 cup Mushrooms (cremini or button)
- 1 cup Snap peas
- 1 cup Green beans
- 1 Red onion
- 1 Yellow onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Avocado oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon Dried herbs (Italian seasoning, dried oregano, thyme)
- 1 teaspoon Red pepper flakes
- 1/4 cup Vegetable broth
- 2 tablespoons Tamari or soy sauce
- 2 tablespoons Fresh lemon juice
- 1/4 cup Fresh herbs (parsley, cilantro, chives)
Instructions
- Prep Your Veggies: Wash all vegetables thoroughly and chop them into bite-sized pieces.
- Heat the Pan: Place a large skillet over medium-high heat and add 1-2 tablespoons of oil.
- Sauté the Hardier Vegetables First: Add onions and carrots, sauté for 3-4 minutes until softened.
- Add Medium-Cook Vegetables: Add broccoli florets and green beans, sauté for another 3-4 minutes.
- Incorporate Softer Vegetables: Add bell peppers, zucchini, and mushrooms, sauté for 2-3 minutes.
- Garlic and Seasoning: Add minced garlic and dried herbs, sauté for 1 minute.
- Finish with Flavor: Add vegetable broth or tamari/soy sauce, cook for another 30 seconds.
- Serve Immediately: Squeeze fresh lemon juice and scatter fresh herbs before serving.
Notes
- Use seasonal vegetables for best flavor.
- Adjust seasoning based on personal preference.
- Can be served as a side dish or over grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg