Healthy Sautéed Vegetables (Print-Friendly Recipe)

Fresh vegetables cooked quickly in oil with simple seasoning for a flavorful, nutritious side dish.

# Ingredients List:

→ Oils

01 - 2 tablespoons olive oil

→ Aromatics

02 - 2 cloves garlic, minced
03 - 1 small onion, thinly sliced

→ Vegetables

04 - 1 bell pepper, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned or thinly sliced
08 - ½ cup snap peas
09 - ½ cup mushrooms, sliced

→ Seasonings

10 - Salt, to taste
11 - Black pepper, to taste
12 - 1 teaspoon lemon juice (optional)
13 - 1 teaspoon balsamic vinegar or soy sauce (optional)

→ Optional Toppings

14 - Toasted nuts, seeds, fresh herbs, or grated Parmesan cheese

# How to Make It:

01 - Wash, peel as needed, and cut all vegetables into uniform pieces for even cooking.
02 - Place a skillet over medium-high heat and add the olive oil.
03 - Add minced garlic and thinly sliced onions; sauté for 1 to 2 minutes until fragrant.
04 - Add julienned carrots and broccoli florets; cook for 3 to 4 minutes, stirring frequently.
05 - Incorporate bell peppers, zucchini, mushrooms, and snap peas; sauté for an additional 4 to 5 minutes until crisp-tender.
06 - Season with salt, black pepper, and optional lemon juice or balsamic vinegar/soy sauce. Toss to combine evenly.
07 - Garnish with optional toasted nuts, seeds, fresh herbs, or grated Parmesan and serve immediately to maintain texture.

# Extra Information:

01 - Avoid overcrowding the pan to ensure vegetables sauté properly; cook in batches if necessary.
02 - Vegetables can be chopped in advance and sautéed just before serving for convenience.
03 - Leftovers store well refrigerated up to 3–4 days; reheat briefly in a skillet to preserve crispness.
04 - To enhance flavor, consider adding fresh herbs, citrus zest, or nutritional yeast.

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