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Colorful sautéed vegetables, including zucchini, carrots, bell peppers, and onions, in a stainless steel pan, garnished with herbs.
Layla

Vibrant Garlic Herb Sautéed Vegetables

A quick and healthy medley of fresh, colorful vegetables lightly sautéed with aromatic garlic and a blend of Italian herbs, creating a versatile and delicious side dish or light main.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian Main
Cuisine: American, Healthy
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the Sauté
  • 2 tbsp Olive Oil extra virgin
  • 3 cloves Garlic minced
  • 1/2 Red Onion thinly sliced
  • 1 Red Bell Pepper deseeded and sliced into thin strips
  • 1 Yellow Bell Pepper deseeded and sliced into thin strips
  • 1 medium Zucchini halved lengthwise and sliced into 1/2-inch half-moons
  • 1.5 cups Broccoli Florets small, bite-sized
  • 8 oz Cremini Mushrooms wiped clean and sliced
  • 1 cup Cherry Tomatoes halved
  • 1 tsp Dried Italian Herbs or herb de Provence
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 2 tbsp Fresh Parsley chopped, for garnish
  • 1 tbsp Lemon Juice freshly squeezed, for brightness

Equipment

  • Large Skillet (10-12 inch)
  • Cutting board
  • Chef's Knife
  • Spatula or Tongs

Method
 

Prepare the Vegetables
  1. Wash all vegetables thoroughly. Mince the garlic, thinly slice the red onion, deseed and slice the bell peppers, halve and slice the zucchini, trim broccoli into small florets, slice the cremini mushrooms, and halve the cherry tomatoes. Have all ingredients prepped and ready before cooking as the sautéing process is quick.
Sauté the Vegetables
  1. Heat the olive oil in a large skillet (10-12 inch) over medium-high heat. Once hot, add the sliced red onion and cook for 2-3 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  2. Add the broccoli florets and bell pepper strips to the skillet. Sauté for 3-4 minutes, stirring occasionally, until they start to become tender-crisp.
  3. Stir in the sliced cremini mushrooms and zucchini. Continue to sauté for another 3-4 minutes, until the mushrooms have released their liquid and the zucchini is tender but still has a slight bite.
  4. Add the halved cherry tomatoes, dried Italian herbs, salt, and black pepper to the skillet. Cook for 1-2 minutes, just until the tomatoes begin to soften slightly and the herbs are fragrant. Taste and adjust seasoning as needed.
  5. Remove the skillet from the heat. Stir in the freshly squeezed lemon juice and chopped fresh parsley. Toss to combine.
  6. Serve immediately as a vibrant side dish or a light vegetarian main. Enjoy!

Notes

For variety, feel free to swap in other quick-cooking vegetables like asparagus, green beans, or snap peas. To make it a more substantial meal, stir in some cooked chickpeas or your favorite plant-based protein at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.