Sautéed Vegetables

Quick and colorful sautéed vegetables that bring vibrant flavors to your dinner table.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 cup bell peppers (mixed colors) adds a sweet crunch and vibrant color
1 cup zucchini offers a tender texture
1 cup baby bella or cremini mushrooms contributes an earthy flavor
1 medium onion infuses the sauté with a savory base
2 cloves garlic brings an aromatic zing

For Cooking

2 tablespoons extra virgin olive oil the heart of sautéing
1 teaspoon salt enhances the natural flavors
½ teaspoon pepper add to taste
1 tablespoon fresh or dried herbs (e.g., thyme or basil) introduces aroma and freshness

Equipment

large skillet

Method

Preparation Steps

Wash and chop all your vegetables into bite-sized pieces.
In a large skillet, heat the extra virgin olive oil over medium-high heat until it shimmers.
Add the chopped onions and minced garlic to the skillet. Sauté for about 2 minutes until they turn translucent.
Stir in the colorful bell peppers and diced zucchini. Cook for about 5 minutes.
Toss in the sliced baby bella or cremini mushrooms. Sauté for an additional 3-4 minutes.
Finish by seasoning with salt, pepper, and your choice of herbs. Stir well and serve.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 30IUVitamin C: 80mgCalcium: 6mgIron: 8mg

Notes

For added flavor, garnish with freshly chopped herbs before serving.

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