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Sautéed Vegetables

Sautéed Vegetables

This sautéed vegetables recipe highlights vibrant colors and fresh flavors, making healthy eating delightful and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups 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 savory base
  • 2 cloves Garlic brings an aromatic zing
For Cooking
  • 2 tablespoons Extra virgin olive oil provides richness
  • ½ teaspoon Salt enhances natural flavors
  • ¼ teaspoon Pepper adds a gentle kick
  • 1 teaspoon Fresh or dried herbs (e.g., thyme or basil) introduces aroma and freshness

Equipment

  • large skillet

Method
 

How to Make Sautéed Vegetables
  1. Wash your bell peppers, zucchini, and mushrooms. Chop everything into bite-sized pieces.
  2. In a large skillet, heat the extra virgin olive oil over medium-high heat until it shimmers.
  3. Add the chopped onion and minced garlic. Sauté for about 2 minutes until the onions are translucent.
  4. Toss in the sliced bell peppers and diced zucchini. Cook for about 5 minutes, stirring occasionally.
  5. Add the sliced mushrooms and continue to sauté for another 3-4 minutes, until all vegetables are tender.
  6. Season with salt, pepper, and herbs. Stir well and cook for an additional minute before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 90mgCalcium: 4mgIron: 6mg

Notes

Optional: Garnish with a sprinkle of Parmesan cheese for added flavor.

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