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–+ servings
Healthy Sautéed Vegetables

Colorful Healthy Sautéed Vegetables for a Quick, Nutritious Boost

This Healthy Sautéed Vegetables recipe offers a vibrant mix of fresh veggies for a nutritious side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sides
Cuisine: Asian, Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or Avocado Oil/Butter
For Flavor
  • 3 cloves Garlic minced
  • 1 medium Onion sliced thinly
For the Veggies
  • 1 medium Bell Pepper mix varieties
  • 1 medium Zucchini
  • 1 cup Broccoli Florets
  • 1 medium Carrot sliced or shredded
  • 1 cup Snap Peas
  • 1 cup Mushrooms any variety
For Seasoning
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 tablespoon Lemon Juice optional
  • 1 tablespoon Balsamic Vinegar or Soy Sauce, optional
For Optional Toppings
  • 2 tablespoons Toasted Nuts almonds or pine nuts
  • 2 tablespoons Fresh Herbs like parsley or basil
  • 1/4 cup Grated Parmesan optional

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Prep your vegetables by washing, peeling, and chopping all into uniform pieces for even cooking.
  2. Heat a large skillet over medium-high heat for about 2 minutes. Add olive oil once hot.
  3. Cook minced garlic and sliced onions in the hot oil for 1-2 minutes until soft and fragrant.
  4. Add chopped carrots and broccoli, cooking for 3-4 minutes until they begin to become tender.
  5. Add bell peppers, zucchini, mushrooms, and snap peas, sautéing for 4-5 minutes until all veggies are tender yet crisp.
  6. Season with salt and black pepper, and add lemon juice or balsamic vinegar, tossing well to combine.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 180mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Avoid overcrowding the pan and ensure your skillet is hot for best results. Store leftovers in the fridge for up to 3-4 days or freeze for 3 months.

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