Sauteed Vegetables
Sautéed vegetables are a quick, simple, and nutritious way to add vibrant color and flavor to any meal. This dish features a delightful mix of fresh veggies, combining the sweet taste of red bell peppers, the earthy flavor of mushrooms, and the crisp texture of broccoli, cauliflower, and zucchini. Enhanced with garlic, olive oil, and butter, this recipe brings out the natural goodness of each ingredient while keeping the preparation straightforward. Perfect as a side dish or a light main course, these sautéed vegetables are versatile, wholesome, and bursting with flavor.
Ingredients:
– 2 tablespoons olive oil
– ½ 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 ¼ inch thick
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– ½ teaspoon sea salt (to taste)
– ¼ teaspoon black pepper (to taste)
– Fresh parsley (optional, for garnish)
Instructions:
1. **Heat the Oil:**
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Make sure the pan is hot before adding the vegetables to ensure even cooking.
2. **Sauté the Onions and Carrots:**
Add the red onion pieces and sliced carrots to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions begin to soften and turn translucent, and the carrots start to cook through.
3. **Add the Bell Pepper and Florets:**
Stir in the red bell pepper strips, broccoli florets, and cauliflower florets. Cook for another 4-5 minutes, allowing the peppers to soften and the florets to become tender but still crisp.
4. **Incorporate the Mushrooms and Zucchini:**
Add the sliced cremini mushrooms and zucchini. Stir everything together and cook for an additional 3-4 minutes until the mushrooms soften and release their juices, and the zucchini becomes tender but slightly firm.
5. **Add Butter and Garlic:**
Push the vegetables to the edges of the pan and melt 2 tablespoons of butter in the center. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir the garlic and butter into the vegetables, coating them evenly.
6. **Season and Finish:**
Sprinkle the vegetables with sea salt and black pepper to taste. Toss to ensure even seasoning and cook for another minute. If desired, add freshly chopped parsley for extra color and flavor.
7. **Serve and Enjoy:**
Remove from heat and transfer the sautéed vegetables to a serving dish. This colorful and flavorful side pairs perfectly with grilled meats, pasta, rice, or quinoa.
Enjoy this vibrant, delicious, and healthy addition to any meal!