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Easy, delicious, and flexible, these simple sautéed vegetables are so quick to make and they go with just about anything you want to make for dinner. Loaded with fresh crisp flavors, you can’t go wrong with this sautéed vegetable recipe
Dinner is a breeze when you pair these simple sautéed vegetables with any of your favorite meals. Simply mix up your favorite fresh vegetables with just the right seasonings, and you’ll have a homemade medley full of delicious flavor in no time.
Veggies are an easy side dish to complement so many meals. There are lots of easy recipes you can pair this with, including fried pork chops, grilled chicken, steak, or fish. Add this simple recipe to your meal plan for busy weeknights.
This quick and easy-to-make recipe is brimming with fresh crisp flavors from favorites like asparagus, mushroom, and squash, which will make even the youngest critic happy to eat their vegetables at dinnertime. This colorful side dish is perfect for so many meals.
Simple Sautéed Vegetables Ingredients
- Oil - olive oil
- Carrots - baby carrots
- Zucchini - small zucchini
- Squash - small yellow squash
- Mushrooms - cremini mushrooms
- Bell pepper - red bell pepper
- Green onions
- Garlic - minced garlic
- Italian seasonings
You can play around with the veggies included in your sautéed medley. You might include pea pods, bok choy, fresh green beans, snow peas, snap peas, cauliflower, baby corn, or green and yellow bell pepper.
Keep in mind each vegetable has a different cooking time, so you will need to add veggies at different points during cooking. Vegetables with a longer cooking time first and those with a short cooking time right near the end.
The combination of minced garlic and Italian seasoning with a bit of salt and pepper creates the perfect blend of seasonings for your veggies. You could also substitute dill, thyme, or any other seasoning you prefer for the Italian seasoning. If you like a bit of spice, you can also add a few red pepper flakes to your spice blend. A splash of soy sauce would also add a slightly salty flavor to these veggies. A sprinkle of parmesan cheese on top of the veggies before serving would be a tasty addition to your delicious vegetables.
How to Make Simple Sautéed Vegetables
FIRST STEP: In a large skillet over medium heat, add olive oil. When the oil is simmering it’s ready to add the vegetables.
SECOND STEP: Add carrots, asparagus, and red bell pepper to the skillet and cook for 6 to 8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
THIRD STEP: Add zucchini, yellow squash, and green onions and stir well. Allow vegetables to cook for 5 minutes, stirring often.
FOURTH STEP: Add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook the vegetable mixture for 5 to 7 minutes, stirring often.
FIFTH STEP: Serve immediately.
What kind of vegetables can I add to this sautéed vegetable medley?
The sky’s the limit for your choice of vegetables in this mix. Try bell peppers, snap peas, baby corn, and cauliflower. In a hurry? Save on prep time by using frozen vegetables right from the freezer, and follow the directions above!
What kind of oil should I use to sauté my vegetables?
When choosing the best oil for sautéeing vegetables, you want to choose something that is flavorful and has a low smoke point. Some options besides olive oil would include canola oil, safflower oil, peanut oil, and sesame oil.
Do I have to mince my own garlic?
While fresh minced garlic is delicious, I like to keep a jar of minced garlic in the fridge for use in a pinch. That would work fine in this recipe.
How to Store Simple Sautéed Vegetables
IN THE FRIDGE: Store leftover veggies in an airtight container in the refrigerator for up to 5 days. When ready to eat, simply heat them up in the microwave or oven. I like to reheat using the oven because it keeps the veggies nice and crisp.
IN THE FREEZER: If you have leftover veggies, they will stay good in the freezer for up to 12 months. This is a great option for your sautéed veggies. Make sure to store them in a freezer-safe airtight bag. When sautéing frozen veggies, follow the same instructions as above, and cook until the veggies are cooked all the way through.
Simple Sauteed Vegetables
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- olive oil 3 tablespoons
- baby carrots (sliced) 1 cup
- asparagus (trimmed & cut into 1-inch pieces) 1½ cups
- small zucchini (chopped into half moons) 2
- small yellow squash (sliced then cut into 1-inch pieces) 1
- cremini mushrooms (sliced) 8 ounces
- red bell pepper (sliced then cut into 1-inch pieces) 1
- green onions (chopped) 5 to 6
- butter 2 tablespoons
- minced garlic 1 tablespoon
- salt 1 teaspoon
- pepper ½ teaspoon
- Italian seasonings ½ tablespoon
- In a large skillet over medium heat, add olive oil. When the oil is simmering it’s ready to add the vegetables.
- Add carrots, asparagus, and red bell pepper to the skillet and cook for 6 to 8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
- Add zucchini, yellow squash, and green onions and stir well. Allow vegetables to cook for 5 minutes, stirring often.
- Add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook the vegetable mixture for 5 to 7 minutes, stirring often.
- Serve immediately.