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Healthy Sautéed Vegetables

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A quick and colorful mix of sautéed vegetables perfect for a side dish or grain bowl.

Ingredients

  • 2 tbsp olive oil (or avocado oil/butter)
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 medium bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 medium carrot, julienned or sliced thin
  • ½ cup snap peas
  • ½ cup mushrooms, sliced
  • Salt and black pepper, to taste
  • 1 tsp lemon juice (optional)
  • 1 tsp balsamic vinegar or soy sauce (optional)
  • Optional toppings: toasted nuts, seeds, fresh herbs, grated Parmesan

Instructions

  1. Prep everything first: wash and cut all vegetables to similar sizes so they cook evenly. Mince the garlic and slice the onion.
  2. Heat a large skillet over medium-high heat. Add olive oil and let it shimmer but not smoke.
  3. Add the onion. Cook 1–2 minutes, stirring, until it softens and becomes translucent.
  4. Add the carrot and broccoli. Stir and sauté 2–3 minutes to give the denser vegetables a head start.
  5. Add the bell pepper, zucchini, and mushrooms. Cook 3–4 minutes, stirring occasionally, until vegetables are tender-crisp and starting to brown.
  6. Toss in the snap peas and garlic. Cook 1 minute more — garlic should be fragrant but not burned.
  7. Season with salt and black pepper. Stir in lemon juice and/or balsamic vinegar or soy sauce to lift the flavors. Taste and adjust.
  8. Remove from heat and finish with a sprinkle of fresh herbs or toasted seeds and a little grated Parmesan if you like.

Notes

Can be stored in the refrigerator for up to 4 days. Reheat gently to maintain texture.

Find it online: https://www.wholesomeeasy.com/healthy-saut-ed-vegetables/