Simple Sauteed Vegetables! A good for you, colorful medley of fresh vegetables are diced too sautéed inwards rock oil amongst garlic together with herbs, and so finished with bright lemon and optional parmesan for fifty-fifty more than flavour.
Easy Sauteed Veggies
This is the side dish that goes amongst but almost anything too it’sec a breeze to make. It’sec a groovy manner to function upwardly the abundance of fresh veggies that are inward flavour.
These sauteed mixed vegetables are non alone nutritious only they’re also deliciously flavorful. That’sec thank you to the best all-function vegetable seasonings and likewise from the calorie-free browning that’s achieved through sautéing.
You can likewise make this in advance and separate into portions to serve with your repast prep dejeuner. It goes really well with a simple protein like grilled salmon or chicken.
I’ve listed the finish of parmesan cheese every bit optional but to really consummate these sautéed veggies in addition to highlight their flavour, I’d say don’t become without. A fiddling scrap of parmesan makes but nearly anything improve.
Sauteed Vegetables Recipe Ingredients
- 3 Tbsp olive fossil oil
- ane medium red bell pepper, chopped
- 2 medium carrots, peeled in addition to sliced fairly thin (one cup)
- 1/2 medium ruddy onion, chopped (one loving cup)
- ii 1/ii cups broccoli florets (cut into bite size pieces)
- one medium xanthous crush, thick part halved, all sliced
- one one/two tsp minced garlic
- 1 i/2 tsp fresh thyme leaves (can sub one/ii tsp dried)
- Salt in addition to freshly earth black pepper
- two Tbsp chopped fresh parsley
- one i/ii tsp fresh lemon juice
- i/4 loving cup grated parmesan, optional
How to Saute Vegetables
- Heat crude inwards pan: Heat olive petroleum inwards a 12-inch skillet over medium-high oestrus.
- Saute crisp veggies: Add bell pepper, carrots, onion and broccoli. Saute four minutes (toss only occasionally then it tin chocolate-brown slightly).
- Then add soft veggie: Add squelch, saute three minutes.
- Add seasonings, saute till tender: Toss inwards garlic, thyme too flavour alongside salt as well as pepper to sense of taste. Saute two minutes or until veggies are simply tender.
- Garnish: Sprinkle with parlsey together with lemon juice, toss. Serve amongst parmesan if desired.
Variations
- Use other types of vegetables in place of a few of those here.
- Other cracking vegetable options are cauliflower, asparagus, zucchini, peas (inwards their pod), grape tomatoes, eggplant, corn kernels, or mushrooms. Just stick with those that make fairly quick, y'all don’t want to role something similar potatoes hither.
- Sub some other type of crude such as avocado fossil oil or kokosnoot rock oil.
- Adapt alongside other herbs or add spices for different season profiles – to distich well with different types of cuisine based on your primary dish.
Helpful Tips
- Use fresh vegetables as well as non frozen. They’ll complete alongside a better texture.
- Saute the crisp vegetables showtime (those similar broccoli, cauliflower together with onions) together with add softer vegetables later on then they don’t get mushy (those similar crush, zucchini as well as tomatoes).
- Crank the rut upwardly fairly high as well as exclusively toss occasionally and so the veggies go a scrap of browning.
- Season alongside common salt too other flavorings so they don’t sense of taste apartment too wearisome.
- Use a fair amount of fossil oil when sautéing vegetables. For browning, moisture in addition to season.
More Vegetable Recipe Favorites to Try
Parmesan Roasted Potatoes (a Family Fav!)
Sauteed Zucchini Squash too Tomatoes
Sauteed Vegetables
Ingredients
- 3 Tbsp olive crude
- one medium cherry-red bell pepper, chopped
- two medium carrots, peeled and sliced fairly thin (1 cup)
- 1/ii medium ruby onion, chopped (ane cup)
- two 1/two cups broccoli florets (cut into seize with teeth size pieces)
- ane medium yellow squeeze, thick part halved, all sliced
- 1 1/ii tsp minced garlic
- one 1/ii tsp fresh thyme leaves
- Salt too freshly earth black pepper
- 2 Tbsp chopped fresh parsley
- i 1/two tsp fresh lemon juice
- 1/iv cup grated parmesan cheese, optional, for serving
Instructions
- Heat olive fossil oil inward a 12-inch skillet over medium-high heat.
- Add bell pepper, carrots, onion too broccoli. Saute four minutes (toss only occasionally and so it can brownish slightly).
- Add squelch, saute three minutes.
- Toss in garlic, thyme too season alongside common salt in addition to pepper to gustation. Saute ii minutes or until veggies are merely tender.
- Sprinkle alongside parlsey too lemon juice, toss. Serve amongst parmesan if desired.
Amount Per Serving
Calories 195
Calories from Fat 117
% Daily Value*