Easy Sauteed Veggies
This is the side dish that goes with just about anything and it’s a breeze to prepare. It’s a great way to use up the abundance of fresh veggies that are in season. These sauteed mixed vegetables are not only nutritious but they’re also deliciously flavorful. That’s thanks to the best all-purpose vegetable seasonings and also from the light browning that’s achieved through sautéing. You can also prepare this in advance and divide into portions to serve with your meal prep lunch. It goes really well with a simple protein like grilled salmon or chicken. I’ve listed the finish of parmesan cheese as optional but to really complete these sautéed veggies and highlight their flavor, I’d say don’t go without. A little bit of parmesan makes just about anything better.
Sauteed Vegetables Recipe Ingredients
3 Tbsp olive oil 1 medium red bell pepper, chopped 2 medium carrots, peeled and sliced fairly thin (1 cup) 1/2 medium red onion, chopped (1 cup) 2 1/2 cups broccoli florets (cut into bite size pieces) 1 medium yellow squash, thick portion halved, all sliced 1 1/2 tsp minced garlic 1 1/2 tsp fresh thyme leaves (can sub 1/2 tsp dried) Salt and freshly ground black pepper 2 Tbsp chopped fresh parsley 1 1/2 tsp fresh lemon juice 1/4 cup grated parmesan, optional
How to Saute Vegetables
Variations
Use other types of vegetables in place of a few of those here. Other great vegetable options are cauliflower, asparagus, zucchini, peas (in their pod), grape tomatoes, eggplant, corn kernels, or mushrooms. Just stick with those that cook fairly quick, you don’t want to use something like potatoes here. Sub another type of oil such as avocado oil or coconut oil. Adapt with other herbs or add spices for different flavor profiles – to pair well with different types of cuisine based on your main dish.
Helpful Tips
Use fresh vegetables and not frozen. They’ll finish with a better texture. Saute the crisp vegetables first (those like broccoli, cauliflower and onions) and add softer vegetables later so they don’t get mushy (those like squash, zucchini and tomatoes). Crank the heat up fairly high and only toss occasionally so the veggies get a bit of browning. Season with salt and other flavorings so they don’t taste flat and boring. Use a fair amount of oil when sautéing vegetables. For browning, moisture and flavor.
More Vegetable Recipe Favorites to Try
Pasta Primavera Parmesan Roasted Potatoes (a Family Fav!) Roasted Vegetables Sauteed Zucchini Squash and Tomatoes Vegetable Soup
