Sautéed vegetables are a quick, easy, and healthy way to add a burst of color and nutrition to any meal. Packed with a variety of fresh veggies, this dish brings together the natural sweetness of red bell peppers, the earthiness of mushrooms, and the vibrant crunch of broccoli, cauliflower, and zucchini. With a perfect balance of flavor from garlic, olive oil, and butter, this recipe enhances the natural tastes of each ingredient while keeping things simple. Whether you serve it as a side dish or a light main course, these sautéed vegetables are versatile, nutritious, and incredibly satisfying.
Ingredients:
- 2 tablespoons olive oil
- ½ large red onion (cut into 1-inch pieces, layers separated)
- 2 medium carrots (thinly sliced)
- 1 large red bell pepper (cut into strips)
- 1 cup broccoli (cut into medium florets)
- 1 cup cauliflower (cut into medium florets)
- 1 cup cremini mushrooms (sliced)
- 1 medium zucchini (sliced ¼ inch thick)
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon black pepper (to taste)
- Fresh parsley (optional, for garnish)
Instructions:
- Heat the oil:
Begin by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Make sure the pan is hot before adding the vegetables to ensure even cooking. - Sauté the onions and carrots:
Add the red onion pieces and sliced carrots to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions begin to soften and the carrots start to cook through. The onions should become translucent, releasing their natural sweetness. - Add the bell pepper and florets:
Next, add the red bell pepper strips, broccoli florets, and cauliflower florets to the pan. Stir to combine with the onions and carrots. Continue cooking for another 4-5 minutes, allowing the peppers to soften and the florets to become tender, but still crisp. - Incorporate the mushrooms and zucchini:
Add the sliced cremini mushrooms and zucchini to the mix. These vegetables cook faster, so they should be added later in the process. Stir everything together and cook for an additional 3-4 minutes until the mushrooms soften and release their juices, and the zucchini becomes tender but still slightly firm. - Add butter and garlic:
Once the vegetables are nearly cooked, push them to the edges of the pan and melt 2 tablespoons of unsalted butter in the center. Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant. Then stir the garlic and butter into the vegetables, making sure everything is well-coated. - Season and finish:
Sprinkle the sautéed vegetables with sea salt and black pepper to taste. Toss the vegetables to ensure even seasoning, and cook for another minute. If desired, add a handful of freshly chopped parsley for a pop of color and extra flavor. - Serve and enjoy:
Remove the pan from heat and transfer the sautéed vegetables to a serving dish. This vibrant and flavorful side dish is perfect alongside grilled meats, pasta, or even as a topping for rice or quinoa.
Conclusion:
This colorful sautéed vegetable dish is a delicious, versatile option that can complement any meal. The combination of crunchy, tender vegetables and the richness of garlic-infused butter creates a perfect balance of flavors and textures. Packed with nutrients and quick to prepare, this recipe is ideal for weeknight dinners or special occasions alike. Garnished with fresh parsley and seasoned to perfection, these vegetables will make even the pickiest eaters fall in love with their natural flavors. Enjoy it as a nutritious side dish or a light and satisfying main course!