Simple Sautéed Vegetables

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Sautéed Veggies are a quick, easy, and tasty way to add color, flavor, fiber, and all sorts of good nutrition to any meal. It’s the perfect side dish.  If you want to sound fancy, feel free to call this a Medley Sauté. The assortment of vegetables and the variety of colors and textures indicate that this would be a fussy dish.  Just the opposite!  While rating high on the Impress-O-Meter, this one-skillet recipe goes in the pan and on the table in less than ten minutes.

The vegetables I chose were the veggies I had in my refrigerator. Use them as a guide. Most veggies will work, including pea pods, fresh green beans, cauliflower, green, red, and yellow bell peppers. Frozen vegetables can also be used!  The seasoning mix and cooking instructions remain the same.

I always have zucchini and squash on-hand. I usually cube or slice it for this recipe. But it’s February, and I love using my heart cookie cutter (it’s not just for Valentine’s Day, ya know). My experience also shows that “fun” veggies are eaten faster than plain veggies. Heart-shaped zucchini and yellow squash definitely qualify as “fun.” Baby carrots are also a staple veggie at my house. For cooking, they are sweet and require no prep. They are also great to munch by themselves or dipped in a little ranch dressing.  If you use full-size carrots, just slice them into ½ inch rounds for this recipe.  (It’s up to you if you choose to peel your big carrots. I don’t.  I just make sure they are well scrubbed).  I include mushrooms, onions, and garlic in almost everything. Onions and garlic provide deliciousness, and the mushrooms absorb all the flavors in the skillet.  If one or more of these veggies don’t float your boat. No worries.  Simply substitute another veggie.  This is a versatile, forgiving, and flexible side dish that works equally well when served with chicken, pork, beef, lamb, fish, or seafood. 

This is an impressive, low stress recipe
Ingredients include zucchini, yellow squash, carrots, onion, garlic, mushrooms, olive oil, Italian seasoning, salt and pepper.
Ingredients include zucchini, yellow squash, carrots, onion, garlic, mushrooms, olive oil, Italian seasoning, salt and pepper
Using a heart-shaped cookie cutter make bite size slices with the zucchini and squash
Using a heart-shaped cookie cutter make bite size slices with the zucchini and squash
Zucchini and squash heart slices, carrots, sliced mushrooms, and sliced onions.
Assemble the prepped vegetables.
Heat oil in a large skillet and add prepped vegetables.
Heat oil in a large skillet and add prepped vegetables.
Add seasoning and salt & pepper.  Cook 6-8 minutes.
Add seasoning and salt & pepper. Cook 6-8 minutes.
Serve as a side dish with any meat, fish or seafood entrée.
Serve as a side dish with any meat, fish or seafood entrée.

Simple Sautéed Vegetables

Recipe by Jane BruceCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

8

minutes

Sautéed Veggies are a quick, easy, and tasty way to add color and flavor to compliment any meal.

Ingredients

  • • 3 Tablespoons olive oil

  • • 1 zucchini

  • • 1 yellow squash

  • • ½ onion, sliced

  • • 3 cloves garlic, finely chopped

  • • 1 cup baby carrots

  • • 4 oz sliced mushrooms

  • • 1 tablespoon Italian Seasoning

  • • Salt & pepper to taste

Directions

  • Slice zucchini and squash lengthwise in half or thirds, depending on thickness. No need to peel it! Using a small heart cookie cutter, apply pressure with the palm of your hand and cut out shapes.
  • Assemble prepped veggies: sliced onion, finely chopped garlic, baby carrots, sliced mushrooms, zucchini and squash.
  • In a large skillet, heat olive oil on medium.
  • Add prepared vegetables and seasoning. Cook for 6-8 minutes, stirring often. Lower the heat if they are cooking too quickly.

Notes


💕 My Favorite Valentine Tools and Products💕

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🍜My Favorite Baking Tools and Products🥧

🍰My Favorite Cookbooks🥗

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