Sautéed vegetables are the perfect side dish for any meal, providing a colorful and nutritious addition to your plate. This easy recipe combines the natural sweetness of bell peppers, the tender crunch of zucchini and yellow squash, and the aromatic flavor of garlic and onions, all sautéed to perfection. Whether you’re looking for a simple side dish to complement your dinner or a light, healthy meal on its own, these sautéed vegetables are sure to become a staple in your kitchen. With just a few ingredients and minimal prep, you can have this vibrant dish ready in no time.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 medium bell peppers, sliced (any color)
- 1 medium yellow squash, sliced into half-moons
- 1 medium zucchini, sliced into half-moons
- 1 tablespoon minced garlic
- 1 tablespoon butter (optional)
- Salt and freshly cracked black pepper, adjusted to your preference
Instructions:
- Prepare the Vegetables:
- Wash and slice the onion, bell peppers, yellow squash, and zucchini as directed.
- Make sure the slices are uniform to ensure even cooking.
- Heat the Oil:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Once hot, add the sliced onions and cook for about 2-3 minutes until they begin to soften and become translucent.
- Add the Bell Peppers:
- Stir and sauté for an additional 3-4 minutes until they start to soften but still maintain some crispness.
- Cook the Squash and Zucchini:
- Add the sliced yellow squash and zucchini to the skillet. Continue to sauté for another 3-4 minutes, stirring frequently, until the vegetables are tender but not mushy.
- Add the Garlic:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Season and Finish:
- Season the vegetables with salt and freshly ground black pepper to taste. If desired, add 1 tablespoon of butter to the skillet for extra richness and stir until melted and well combined with the vegetables.
- Serve:
- Remove the sautéed vegetables from the heat and transfer them to a serving dish. Garnish with fresh herbs, such as parsley or basil, if desired, and serve hot as a side dish with your favorite main course.
Conclusion:
These easy sautéed vegetables are a versatile and delicious side dish that pairs well with almost any meal. The combination of tender vegetables and aromatic garlic makes for a dish that’s bursting with flavor yet simple enough to prepare on a busy weeknight. Whether you’re serving it alongside grilled chicken, fish, or pasta, this recipe is sure to become a go-to in your kitchen. Try it out and enjoy the fresh, vibrant flavors that this dish has to offer!
Easy Sautéed Vegetables: A Quick and Flavorful Side Dish
Ingredients
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 2 medium bell peppers sliced (any color)
- 1 medium yellow squash sliced into half-moons
- 1 medium zucchini sliced into half-moons
- 1 tablespoon minced garlic
- 1 tablespoon butter optional
- Salt and freshly cracked black pepper adjusted to your preference
Instructions
- Prepare the Vegetables: Wash and slice the onion, bell peppers, yellow squash, and zucchini as directed. Make sure the slices are uniform to ensure even cooking.
- Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the sliced onions and cook for about 2-3 minutes until they begin to soften and become translucent.
- Add the Bell Peppers: Stir and sauté for an additional 3-4 minutes until they start to soften but still maintain some crispness.
- Cook the Squash and Zucchini: Add the sliced yellow squash and zucchini to the skillet. Continue to sauté for another 3-4 minutes, stirring frequently, until the vegetables are tender but not mushy.
- Add the Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Season and Finish: Season the vegetables with salt and freshly ground black pepper to taste. If desired, add 1 tablespoon of butter to the skillet for extra richness and stir until melted and well combined with the vegetables.
- Serve: Remove the sautéed vegetables from the heat and transfer them to a serving dish. Garnish with fresh herbs, such as parsley or basil, if desired, and serve hot as a side dish with your favorite main course.