Sautéed Vegetables

Colorful, crisp-tender, and full of flavor, these Sautéed Vegetables transform everyday veggies into a crave-worthy side. Cooked in a hot skillet until lightly caramelized, then tossed with butter and garlic, they go with almost any meal.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (1 cup each)

Calories 118

Author Kim

Ingredients

2 tablespoons avocado or olive oil
1/2 large cut into 1-inch pieces red onion layers separated
2 medium peeled and thinly sliced carrots
1 large sliced red bell pepper
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup sliced cremini mushrooms
1 medium sliced zucchini ¼ inch thick
2 tablespoons unsalted or salted butter
2 cloves minced garlic
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
Fresh parsley optional for garnish

Instructions

Heat the 2 tablespoons avocado or olive oil in a large 12-inch skillet over medium-high heat until hot and shimmering.
Add the 1/2 large cut into 1-inch pieces red onion and 2 medium peeled and thinly sliced carrots, and cook for 5–7 minutes, stirring occasionally, until softened.
Add the 1 large sliced red bell pepper, 1 1/2 cups broccoli florets, 1 1/2 cups cauliflower florets, 1 cup sliced cremini mushrooms, and 1 medium sliced zucchini. Cook for 6–8 minutes, stirring only occasionally to allow the vegetables to brown, until they are just tender with lightly caramelized edges. If the pan becomes too dry, drizzle in a little more oil as needed. It’s best to move on to the next step while the vegetables are slightly underdone, as they’ll continue to cook.
Lower the heat to medium-low and push the vegetables to the sides of the pan, leaving an open space in the center. Add the 2 tablespoons unsalted or salted butter and let it melt, then add the 2 cloves minced garlic and sauté for about 1 minute, just until fragrant.
Once the garlic is aromatic and lightly golden, stir everything together and remove the pan from the heat. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to taste, gently tossing until the butter coats the vegetables. Garnish with fresh parsley, if desired.

Video

Notes

Let veggies cool, then refrigerate in an airtight container for up to 4 days. To reheat, sauté them in a skillet again or microwave them for about 30-45 seconds.

Nutrition