Healthy Sautéed Vegetables Recipe – Easy, Colorful & Tasty
Make a colorful and delicious side dish in minutes with this Healthy Sautéed Vegetables recipe. Packed with fresh veggies, lightly seasoned, and sautéed to perfection, it’s perfect for weeknight dinners, meal prep, or adding more nutrients to any meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tbsp olive oil (or avocado oil or 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
Instructions
1. Wash, peel (if needed), and cut all vegetables into uniform pieces.
2. Place a skillet over medium-high heat and add oil.
3. Add garlic and onions to the pan, sautéing for 1–2 minutes until fragrant.
4. Add carrots and broccoli first; cook 3–4 minutes, stirring frequently.
5. Add bell pepper, zucchini, mushrooms, and snap peas; sauté another 4–5 minutes until crisp-tender.
6. Season with salt, pepper, and optional lemon juice, balsamic vinegar, or soy sauce.
7. Toss everything well and garnish with fresh herbs, seeds, or nuts.
8. Serve immediately for best texture.
Notes
Mix and match with seasonal vegetables or thawed frozen options.
Avoid overcrowding the pan to keep vegetables crisp—cook in batches if needed.
Chop vegetables ahead of time to make prep quicker.
Add citrus zest, Parmesan, or nutritional yeast for a flavor boost.
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet for best texture.
Find it online: https://cookingwithramsay.com/healthy-sauteed-vegetables/