One of my favorite ways to bring the colors and flavors of the garden to the table is by making this Sautéed Vegetables recipe. The vibrant mix of red onion, carrots, bell peppers, broccoli, cauliflower, mushrooms, and zucchini not only creates a visual feast but also ensures a variety of textures and tastes in every bite. This quick, 20-minute recipe is perfect for busy weeknights when you want something nutritious and delicious without spending hours in the kitchen.
I remember first making a similar sautéed vegetable medley during a summer visit to my aunt’s farmhouse. She had an incredible garden where we would pick fresh vegetables early in the morning. The produce was so fresh and flavorful that even the simplest preparations turned out to be mouthwatering. Inspired by those summer mornings, I’ve tweaked her original recipe to include a few more of my favorite veggies and a touch of garlic butter for added richness.
One of the great things about this recipe is its flexibility. Feel free to swap out any of the vegetables based on what you have on hand or what’s in season. Sometimes, I like to add asparagus or green beans for an extra crunch. If you prefer a spicier kick, adding a pinch of red pepper flakes along with the garlic works wonders. For a touch of sweetness, a handful of cherry tomatoes can be thrown in during the last few minutes of cooking.
Another variation I enjoy is using different herbs and spices. Fresh basil or thyme can be a delightful addition, while a sprinkle of smoked paprika adds a depth of flavor that’s hard to resist. This sautéed vegetable dish also pairs wonderfully with a sprinkle of feta cheese or a drizzle of balsamic glaze before serving. These small tweaks can transform a simple side dish into something truly special.
This recipe is not only quick and easy but also a fantastic way to use up any leftover vegetables you might have lingering in the fridge. It’s a great way to ensure nothing goes to waste while creating a delicious and healthy dish that everyone will love. Enjoy this sautéed vegetable medley on its own, as a side dish, or even tossed with some pasta or quinoa for a complete meal. The possibilities are endless!
Making Sauteed Vegetables Meal
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Ingredients
- 1/2 large red onion, separated into layers and cut into 1-inch pieces
- 1 cup of cauliflower, cut into medium-sized florets
- 2 medium carrots, thinly sliced
- 2 tablespoons of unsalted butter
- 1 medium zucchini, sliced into 1/4 inch thick pieces
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 large red bell pepper, sliced into strips
- 1 cup of cremini mushrooms, sliced
- 1 cup of broccoli, cut into medium-sized florets
- 1/4 teaspoon of black pepper, to taste
- 1/2 teaspoon of sea salt, to taste
- Fresh parsley, optional, for garnish
Directions
- Warm up the olive oil in a big skillet or sauté pan over medium-high heat until it shimmers.
- Add the onions and carrots. Stir occasionally and cook for about 5-7 minutes until they soften.
- Add the bell pepper, broccoli, cauliflower, mushrooms, and zucchini. Cook for another 6-8 minutes, stirring now and then (too much stirring will prevent browning) until the veggies are almost crisp-tender and start to brown. If you like your zucchini more crisp-tender, add it during the last 3 minutes of this step. Add a bit more oil if the pan gets very dry.
- Lower the heat to medium-low. Push the veggies to the sides to create a space in the center of the pan. Add the butter and let it melt. Then, add the minced garlic to the melted butter and sauté for around 1 minute until it smells fragrant.
- Once the garlic becomes aromatic and just begins to brown, mix everything together and remove from heat. Season with salt and pepper to taste. Stir gently until the butter is fully absorbed into the veggies. Garnish with fresh parsley if you wish.
FAQs:
Can I use other vegetables for this recipe?
Yes, you can substitute or add other vegetables such as asparagus, green beans, or snap peas. Just be mindful of their cooking times as some vegetables may cook faster or slower.
What can I serve with sauteed vegetables?
These sautéed vegetables pair well with grilled chicken, fish, or tofu. They can also be served over rice, quinoa, or pasta for a complete meal.
How can I make this dish vegan?
To make this dish vegan, simply replace the unsalted butter with a plant-based alternative such as vegan butter or additional olive oil.
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables ahead of time and store them in the refrigerator. Reheat them in a skillet over medium heat before serving. However, they are best enjoyed fresh for the best texture.
How do I prevent the vegetables from becoming too soggy?
To avoid soggy vegetables, make sure not to overcook them. Cook them until they are just crisp-tender. Also, avoid overcrowding the pan, which can cause the vegetables to steam rather than sauté.
What type of skillet is best for sautéing vegetables?
A large, heavy-bottomed skillet or sauté pan works best for this recipe. Cast iron or stainless steel pans are ideal as they provide even heat distribution and can handle high temperatures well.
Sauteed Vegetables Recipe (20 Minutes!)
Ingredients
- 2 tbsp olive oil
- 1/2 large red onion cut into 1-inch pieces, layers separated
- 2 medium carrots thinly sliced
- 1 large red bell pepper cut into strips
- 1 cup broccoli cut into medium florets
- 1 cup cauliflower cut into medium florets
- 1 cup cremini mushrooms sliced
- 1 medium zucchini sliced 1/4 inch thick
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Heat the olive oil in a large skillet or saute pan over medium-high heat until shimmering.
- Add the carrots and onions. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the bell peppers, broccoli, cauliflower, mushrooms, and zucchini. Cook for 6-8 minutes, stirring occasionally (stirring too often will prevent browning), until the vegetables are just barely crisp-tender and starting to brown. If you prefer crisp-tender zucchini, add it in the last 3 minutes of this step. Add a bit more oil if the pan gets very dry.
- Reduce heat to medium-low. Push the veggies to the sides of the pan to make an open space in the center. Add the butter and let it melt. Add the minced garlic to the butter and sauté for about 1 minute until fragrant.
- Once the garlic is aromatic and just starting to brown, stir everything together and remove from heat. Season with salt and pepper to taste. Stir gently until the butter is absorbed into the veggies. Garnish with fresh parsley if desired.
