Easy sautéed veggies recipe! We love this onion, zucchini, pepper, and garlic dish, but feel free to substitute or add your favorite veggies. Switch to the Sauteed Vegetables recipe
How we sauté vegetables
We love this healthy and colorful dish with garlic and some butter for some richness. These sautéed vegetables are quick and easy to prepare.
Save this recipe for side dishes throughout the week. This vegetable is a perfect side dish with protein. This Baked Tofu and our Lemon Dill Baked Salmon are my favorites.
This recipe is also easy to prepare. Cut and portion your veggies earlier in the week for preparation later in the week when you need an easy, nutritious side dish.
The trick to the best sautéed vegetables is to season with salt and pepper towards the end. This gives them a chance to tan. Salting it too soon will encourage the vegetables to shed moisture, causing the finished dish to be mushy.
In addition to salt and pepper, we add some butter and garlic at the end. We use this trick when making sautéed zucchini and even scallops! Adding it at the end coats the veggies in a gorgeous garlic butter. We love it!
I already mentioned that this is a versatile recipe, but here are a few more veggies that are good to include:
- Cauliflower, cut into small florets
- Broccoli, cut into small florets
- Snappeas
- sweet peas
- Shredded Cabbage
- Grape tomatoes or chopped tomatoes
- Sliced mushrooms
- corn grits
- asparagus
- Thinly sliced fennel
- Thinly sliced carrots
As you use different veggies in this recipe, keep in mind how hearty they are. If they’re heartier, like broccoli, cauliflower, or carrots, we recommend cooking them with onions to start with. If they’re more delicate, like tomatoes or peas, add them towards the end.
More easy vegetable recipes
Easy Sauteed Vegetables
- PREPARATION
We love these healthy sautéed veggies, which are made with some of our favorite veggies, garlic, and a little butter for some richness. These are quick and easy to prepare. This is a versatile vegetarian recipe, so see the article for other veggies that work well in the recipe.
Makes 4 servings
you will need
1 tablespoon olive oil
1 small onion
2 medium peppers
1 medium yellow squash
1 medium zucchini
1 tablespoon minced garlic
1 tablespoon butter, optional
Salt and freshly ground black pepper
directions
Cut the onion, bell pepper, yellow squash, and zucchini into 3/4-inch pieces.
Heat the oil in a wide skillet over medium-high heat until the oil is shimmering.
Stir in onions. Cook, stirring, in the pan for one minute.
Add the remaining vegetables (peppers, yellow squash, and zucchini). Cook, turning occasionally, until tender, 4 to 6 minutes.
Stir in the garlic, butter, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper and cook for one minute. Surcharge.
Advice from Adam and Joanne
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1/4 of the recipe / calories 86 / total fat 6.6g / Saturated Fatty Acids 2.3g / cholesterol 7.6mg / sodium 149.4mg / carbohydrate 6.2g / fiber 1.7g / total sugar 3.3g / protein 1.1g