These healthy sautéed vegetables are colorful and full of flavor! You can use your favorite veggies like bell peppers, carrots, and zucchini, all cooked until they’re just tender.
If you’re like me, you’ll love how quick and easy this dish is! I often toss in some garlic for extra yumminess. It’s a great side dish to brighten up any meal.
Key Ingredients & Substitutions
Broccoli: Fresh or frozen broccoli florets work well. Broccolini is a great alternative if you want a sweeter taste. Other choices include green beans or asparagus for variety.
Mushrooms: Cremini mushrooms add a nice depth of flavor. If mushrooms aren’t your thing, you could replace them with diced bell peppers or eggplant for a different texture.
Zucchini: Sliced zucchini cooks quickly and adds sweetness. Yellow squash makes a perfect substitute if you’re looking for variety in color or taste.
Cherry Tomatoes: They’re juicy and add sweetness. If you can’t find fresh tomatoes, try replacing them with sun-dried tomatoes for a tangy twist.
Olive Oil: Extra virgin olive oil is my go-to for flavor. However, you might use avocado oil or even sesame oil for an interesting taste.
How Do I Get My Vegetables Perfectly Sautéed?
Getting those veggies just right requires some attention. The key is to sauté them in batches and not overcrowd the pan. Overcrowding makes them steam instead of brown.
- Start with medium-high heat and add oil once the pan is hot.
- Sauté onions first to create a flavorful base before adding others.
- Cook denser vegetables like carrots or zucchini longer before tender ones like cherry tomatoes.
- Keep stirring occasionally, but allow some untouched time for browning, which adds flavor.
- Taste and adjust seasonings toward the end to ensure your sautéed vegetables are just right.
How to Make Healthy Sautéed Vegetables
Ingredients
- 1 cup broccoli florets or broccolini
- 1 cup sliced mushrooms (such as cremini or button)
- 1 small zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 yellow bell pepper, chopped
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, to taste)
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and around 10-15 minutes to cook. So, you can have a delicious side of sautéed vegetables ready in about 25 minutes!
Step-by-Step Instructions
1. Prepare the Vegetables
Start by washing all the vegetables. Slice the zucchini, mushrooms, and yellow bell pepper. Halve the cherry tomatoes and cut the broccoli into florets. Get everything ready so cooking goes smoothly!
2. Heat the Oil
In a large skillet, heat the olive oil over medium-high heat. Wait until the oil is hot but not smoking. This will help your veggies cook nicely and not stick to the pan.
3. Sauté the Onions
Add the sliced red onion to the skillet. Sauté for about 2-3 minutes, stirring frequently, until the onion starts to soften. This builds a great base flavor for your veggies!
4. Add the Garlic
Now, add the minced garlic to the pan. Cook it for about 30 seconds—just until it smells amazing! Be careful not to let it burn.
5. Cook the Other Vegetables
Next, toss in the sliced mushrooms, zucchini, and yellow bell pepper. Stir them around in the skillet for about 5 minutes. You’re looking for them to brown a bit and soften. It’s looking colorful already!
6. Include Broccoli and Tomatoes
Time to add in the broccoli florets or broccolini along with the halved cherry tomatoes. Continue to sauté everything together for another 3-4 minutes. You want the broccoli to be bright green and still a little crunchy, and for the tomatoes to get a nice blister.
7. Season the Veggies
Sprinkle the dried Italian herbs, salt, black pepper, and optional red pepper flakes over the vegetables. Stir everything well to combine the flavors, cooking for another minute.
8. Serve It Up
Remove your beautiful sautéed vegetables from heat and transfer them to a serving dish. You can make it look fancy!
9. Garnish and Enjoy
Don’t forget to top it off with freshly chopped parsley for a pop of color and freshness. Serve these delicious veggies warm and enjoy!
This bright and healthy sautéed vegetable dish is a delicious side that adds both color and nutrition to any meal. Perfect for quick dinners or as a part of a larger feast!
Can I Use Other Vegetables?
Absolutely! Feel free to swap in your favorite veggies. Options like green beans, asparagus, or even spinach can work beautifully. Just adjust cooking times for denser veggies accordingly.
Can I Make This Vegan or Gluten-Free?
This recipe is naturally vegan and gluten-free! Just be sure to check the ingredients on any optional seasonings or oils you use, as they should also meet those dietary needs.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold in salads or reheat them gently on the stove to preserve their texture.
Can I Add Protein to This Dish?
Definitely! You can add cooked chickpeas, tofu, or even grilled chicken to make it a heartier meal. Just sauté them alongside the vegetables or add them in at the end to heat through.
