Deliciously Colorful Healthy Sautéed Vegetables Made Easy

Make quick and vibrant Healthy Sautéed Vegetables that transform meals into color and nutrition.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive oil Can substitute with avocado oil or butter.
3 cloves Garlic Minced.
1 medium Onion Thinly sliced.

For the Vegetables

1 medium Bell pepper Any color.
1 medium Zucchini Cut into half-moons.
2 cups Broccoli florets Bite-sized pieces.
1 medium Carrot Julienned or thinly sliced.
1 cup Snap peas Can substitute with green beans.
1 cup Mushrooms Freshly sliced.

For Seasoning

to taste Salt
to taste Black pepper
1 tablespoon Lemon juice Optional.
1 tablespoon Balsamic vinegar or soy sauce Optional.

Toppings (Optional)

1/4 cup Toasted nuts Almonds or walnuts.
1/4 cup Fresh herbs Parsley or basil.
2 tablespoons Grated Parmesan Optional.

Equipment

Skillet

Method

Step‑by‑Step Instructions for Healthy Sautéed Vegetables

Prep Vegetables: Wash and chop all vegetables into uniform sizes to ensure even cooking.
Heat Oil: In a large skillet, heat olive oil over medium-high heat until it shimmers.
Cook Aromatics: Add minced garlic and sliced onions, sauté for 1-2 minutes until fragrant.
Add Harder Vegetables: Introduce chopped carrots and broccoli, cook for about 3-4 minutes.
Add Softer Vegetables: Add bell peppers, zucchini, mushrooms, and snap peas; sauté for 4-5 minutes.
Season and Serve: Season with salt, black pepper, and optional toppings; serve hot.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Ensure vegetables are cut uniform for even cooking. Avoid overcrowding the skillet.

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