Sauteed Vegetables

Sauteed Vegetables

Crisp-tender vegetables cooked quickly in a hot skillet with just enough oil to brown the edges.

Total 20 min Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

A fast stovetop method for cooking a colorful mix of vegetables until crisp-tender with lightly caramelized edges. High heat and minimal stirring build flavor without turning everything mushy, making this a reliable side for weeknight dinners or a base for grain bowls.

Ingredients

  • 2 tablespoons olive oil
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 yellow squash, sliced into half-moons
  • 1 cup broccoli florets
  • 1/2 red onion, sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Method

  1. Wash and slice all vegetables into uniform, bite-sized pieces so they cook evenly.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. Add the broccoli and red onion first, since they take slightly longer to soften, and cook without stirring for 2 minutes to allow browning.

  4. Add the zucchini, yellow squash, and bell pepper, and continue to cook, stirring only occasionally, for 5 minutes until vegetables are crisp-tender and lightly charred in spots.

  5. Add the garlic, salt, and black pepper, and cook, stirring constantly, for 1 minute until fragrant.

  6. Remove the skillet from heat and stir in the lemon juice and parsley.

  7. Taste and adjust seasoning with additional salt and pepper as needed, then serve immediately.

Rate this recipe

★ 3.6 (1)

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    Sauteed Vegetables

    A fast stovetop method for cooking a colorful mix of vegetables until crisp-tender with lightly caramelized edges. High heat and minimal stirring build flavor without turning everything mushy, making this a reliable side for weeknight dinners or a base for grain bowls.

    20 min 4 servings 110 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 zucchini, sliced into half-moons
    • 1 red bell pepper, sliced
    • 1 yellow squash, sliced into half-moons
    • 1 cup broccoli florets
    • 1/2 red onion, sliced
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Wash and slice all vegetables into uniform, bite-sized pieces so they cook evenly.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    3. 3

      Add the broccoli and red onion first, since they take slightly longer to soften, and cook without stirring for 2 minutes to allow browning.

    4. 4

      Add the zucchini, yellow squash, and bell pepper, and continue to cook, stirring only occasionally, for 5 minutes until vegetables are crisp-tender and lightly charred in spots.

    5. 5

      Add the garlic, salt, and black pepper, and cook, stirring constantly, for 1 minute until fragrant.

    6. 6

      Remove the skillet from heat and stir in the lemon juice and parsley.

    7. 7

      Taste and adjust seasoning with additional salt and pepper as needed, then serve immediately.