What vegetables can I use in sautéed vegetables?

You can use a variety of vegetables when sautéing, including zucchini, bell peppers, carrots, broccoli, snap peas, and mushrooms. Feel free to incorporate any seasonal vegetables you have on hand, as this recipe is highly customizable!

Can I prepare sautéed vegetables in advance?

Yes, you can prepare sautéed vegetables in advance. Simply sauté them according to the recipe, then store them in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over low heat to retain their crispness.

What is the best oil for sautéing vegetables?

Olive oil is a great choice for sautéing vegetables because it adds flavor and is heart-healthy. However, you can also use avocado oil or butter for different flavor profiles.

Are sautéed vegetables healthy?

Absolutely! Sautéed vegetables are packed with vitamins, minerals, and fiber. The cooking method helps retain nutrients while enhancing flavor, making it a healthy option for any meal.

How can I make my sautéed vegetables more flavorful?

To boost the flavor of your sautéed vegetables, consider adding herbs, spices, or acidic ingredients like lemon juice or vinegar. Garlic, onions, and soy sauce can also enhance the taste immensely.

Healthy Sautéed Vegetables – A Quick & Flavorful Side Dish!

Ingredients

Scale

2 tbsp Olive oil (or avocado oil/butter)
2 cloves Garlic, minced
1 small Onion, thinly sliced
1 Bell pepper, sliced
1 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

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Instructions

Prep Your Ingredients: Wash and prepare all your vegetables, chopping them into uniform pieces for even cooking.
Heat Your Pan: Place a skillet over medium-high heat and add the olive oil, ensuring it heats without smoking.
Sauté the Vegetables: Start with garlic and onions for 1-2 minutes, then add carrots and broccoli for 3-4 minutes. Finally, incorporate bell peppers, zucchini, mushrooms, and snap peas for another 4-5 minutes until tender yet crisp. Season with salt and pepper, and add lemon juice or balsamic vinegar if desired.

Notes

These sautéed vegetables are great served alongside proteins or as toppings for grain bowls and salads. Feel free to customize with your favorite seasonal vegetables or spices.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sautéing
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg