Sautéed Vegetables

Sautéed vegetables were never my favorite as a kid until I tried making them myself one summer evening when I needed a quick colorful side to go with grilled chicken and I was surprised by how much flavor came out of just a few fresh ingredients tossed in a hot pan.

Since then this recipe has become my go-to when I want something healthy easy and packed with flavor because it brings out the natural sweetness of the veggies while adding that perfect bit of char that makes everything taste better.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Zucchini – Adds a tender juicy texture and mild earthy flavor
• Bell peppers – Bring color and a sweet crunch that brightens the dish
• Onion – Adds depth and a soft caramelized note when sautéed
• Garlic – Infuses everything with bold aromatic flavor
• Olive oil – Helps caramelize the veggies and adds richness
• Salt & pepper – Enhances and balances all the flavors
• Italian seasoning – Gives a touch of herby warmth to the dish
• Fresh parsley – For a burst of freshness and color at the end

Tools You’ll Need

• Large skillet or sauté pan – To cook the vegetables evenly and give them a slight sear
• Wooden spoon or spatula – To stir the veggies gently without breaking them
• Cutting board – For prepping all the vegetables
• Sharp knife – For slicing the vegetables evenly and safely
• Bowl – To toss or hold the vegetables before cooking

Instructions

Step 1: Prep the Vegetables

I wash and chop all the vegetables into similar-sized pieces so they cook evenly and I like to keep the zucchini in half-moons and the bell peppers in strips or chunks.

Step 2: Heat the Pan

I heat a large skillet over medium-high heat then add a good drizzle of olive oil and let it get hot so the veggies sizzle as soon as they hit the pan.

Step 3: Sauté the Onions and Garlic

I add the onions first and let them cook for about 2 to 3 minutes until they start to soften then stir in the garlic and cook for another 30 seconds just until fragrant.

Step 4: Add the Remaining Vegetables

I toss in the zucchini and bell peppers next and sauté them for 6 to 8 minutes stirring occasionally so they get tender but still hold their shape and some edges caramelize nicely.

Step 5: Season and Finish

I season everything with salt pepper and Italian seasoning then remove from heat once the vegetables are cooked to my liking and toss in some fresh parsley right before serving.

Tips

I like to keep the veggies slightly crisp for better texture and more nutrients

Don’t overcrowd the pan or they’ll steam instead of sauté

You can add mushrooms or cherry tomatoes for extra variety

A splash of balsamic vinegar or lemon juice at the end brightens the flavor beautifully

Ways to Serve

As a colorful side for grilled meats or fish

Over rice quinoa or couscous for a light and healthy meal

Stuffed into wraps tacos or pita with hummus for a vegetarian option

Mixed into pasta with a bit of parmesan for a quick dinner

Frequently Asked Questions

Can I make Sautéed Vegetables ahead of time?

Yes! Just store them in an airtight container in the fridge and reheat in a pan or microwave when ready to serve.

What vegetables work best for this recipe?

Zucchini onions and bell peppers are my favorites but feel free to add eggplant asparagus broccoli or anything you have on hand.

How do I avoid soggy vegetables?

Make sure the pan is hot don’t overcrowd it and stir only occasionally to let the vegetables sear properly.

See You in the Kitchen

I hope you try these sautéed vegetables the next time you need a colorful and flavorful side! It’s one of those recipes that works with just about anything and I’d love to hear how you make it your own. Let me know your favorite veggie combo!

Happy Cooking!

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