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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.
Simple Sautéed VegetablesCourse: SidesCuisine: AmericanDifficulty: Easy
Sautéed Veggies are a quick, easy, and tasty way to add color and flavor to compliment any meal.
• 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
- 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.
- No need to peel the zucchini and squash. After a gentle scrub under the faucet, the squash/zucchini is ready to cut. It not only contributes to the color and nutrients, the skin helps the vegetable hold together better when cooked
- Full-size carrots can be used instead of baby carrots, slice into ½ inch rounds.
- Canola or vegetable oil can be used in place of the olive oil
- Most veggies can be included in this sautéed medley. You could include pea pods, fresh green beans, cauliflower, or green and yellow bell peppers. Frozen vegetables can also be used!