Why You’ll Love This Recipe
This recipe is the perfect way to enjoy a variety of vegetables in one easy, flavorful dish. It’s quick, healthy, and customizable depending on what’s in season or in your fridge. Whether you’re serving it alongside protein, tossing it into pasta, or enjoying it as a meatless main, these sautéed vegetables are packed with taste and nutrition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
red onion, sliced
garlic, minced
zucchini, sliced
yellow squash, sliced
red bell pepper, chopped
broccoli florets
carrots, thinly sliced
cherry tomatoes, halved
salt and pepper to taste
Italian seasoning or dried herbs (optional)
fresh lemon juice (optional for brightness)
fresh parsley or basil, chopped (for garnish)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add red onion and cook for 2-3 minutes until it begins to soften.
- Stir in garlic and cook for about 30 seconds until fragrant.
- Add carrots and broccoli. Cook for 3-4 minutes, stirring occasionally.
- Add zucchini, yellow squash, and bell pepper. Sauté for another 5-6 minutes, or until vegetables are just tender but still vibrant.
- Stir in cherry tomatoes and cook for 1-2 minutes until slightly softened.
- Season with salt, pepper, and Italian seasoning to taste.
- Remove from heat and drizzle with fresh lemon juice, if using.
- Garnish with chopped parsley or basil before serving.
Servings and timing
This recipe serves 4 and takes about 20 minutes from start to finish.
Variations
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
- Asian-Inspired: Use sesame oil and soy sauce, and add snow peas or mushrooms.
- Mexican-Style: Add corn, black beans, and a sprinkle of cumin and chili powder.
- Cheesy Option: Top with shredded Parmesan or crumbled feta just before serving.
- Roasted Version: Roast the same vegetables in the oven for a deeper, caramelized flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sauté in a skillet over medium heat for a few minutes until warmed through, or microwave in short intervals. Avoid overcooking to keep the vegetables from becoming mushy.
FAQs
Can I use frozen vegetables?
Yes, just be sure to thaw and pat them dry first to avoid excess moisture in the skillet.
What’s the best oil to use?
Olive oil is a flavorful, healthy choice, but avocado or grapeseed oil work well too for high-heat cooking.
Can I make this ahead of time?
Yes, you can prep and cook ahead. Store in the fridge and reheat gently to preserve texture.
Do I need to use all the listed vegetables?
Not at all. This recipe is flexible—use whatever you have on hand or prefer.
Can I add protein to make it a full meal?
Yes, sautéed tofu, chicken, or shrimp can be added for a heartier dish.
What’s the key to perfect sautéed vegetables?
High heat, a large skillet, and not overcrowding the pan help achieve a good sear without steaming the veggies.
How do I keep the veggies from getting soggy?
Cook in batches if necessary, avoid overcrowding, and don’t overcook.
Can I add leafy greens?
Yes, toss in spinach or kale in the last minute or two of cooking so they wilt just slightly.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as all added seasonings and sauces are also gluten-free.
Can I serve this cold?
Absolutely. These sautéed vegetables taste great at room temperature or chilled in salads or grain bowls.
Conclusion
The Ultimate Sautéed Vegetables recipe is your go-to for a quick, healthy, and flavorful way to enjoy a variety of fresh produce. It’s endlessly adaptable and perfect for any meal of the day. Whether served as a side or a main, these vibrant veggies are sure to satisfy.
PrintUltimate Sautéed Vegetables
The Ultimate Sautéed Vegetables is a vibrant, healthy, and easy one-skillet dish featuring a colorful mix of fresh vegetables, lightly seasoned and perfectly sautéed. Ideal as a side or meatless main, it’s quick, customizable, and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1/2 cup carrots, thinly sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- 1 tsp Italian seasoning or dried herbs (optional)
- 1 tbsp fresh lemon juice (optional)
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add red onion and cook for 2–3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots and broccoli. Cook for 3–4 minutes, stirring occasionally.
- Add zucchini, yellow squash, and bell pepper. Sauté for 5–6 minutes until tender but still vibrant.
- Add cherry tomatoes and cook for 1–2 minutes until just softened.
- Season with salt, pepper, and Italian seasoning to taste.
- Remove from heat and drizzle with lemon juice, if using.
- Garnish with fresh parsley or basil and serve warm.
Notes
- Use any vegetables you have on hand—this recipe is very flexible.
- Don’t overcrowd the skillet to avoid steaming the vegetables.
- Add cooked protein like tofu or chicken to make it a full meal.
- Make it spicy with red pepper flakes or hot sauce.
- Leftovers work great in wraps, grain bowls, or pasta dishes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
