Sautéed Vegetables
A quick and easy recipe using any mix of fresh or slightly older vegetables, sautéed to perfection in under 10 minutes.
Ingredients
Mixed Vegetables
- 2 cups mixed vegetables (such as bell peppers, broccoli, zucchini, and carrots) Use any combination of vegetables you have on hand.
Sautéing Ingredients
- 2 tablespoons olive oil Can substitute with any neutral oil.
- 2 cloves garlic, minced Fresh is preferred but can use garlic powder.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- 1 teaspoon dried herbs (such as thyme or oregano) Can use Italian seasoning, if available.
- 1 tablespoon lemon juice (optional) Adds brightness to the dish; can substitute with vinegar.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add mixed vegetables to the skillet.
- Season with salt, pepper, and dried herbs.
- Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
- Remove from heat and add lemon juice if desired.
- Serve warm as a side dish.
Notes
These vegetables are best enjoyed right after cooking. Leftovers can be stored in the fridge for up to 3 days and can be repurposed into omelets, rice dishes, or quesadillas.