Sauteed Vegetables

July 30, 2021

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Simple Sauteed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Photo: Sautéed Vegetables shown from above in a black skillet sitting on a marble tabletop.

Easy Sauteed Veggies

This is the side dish that goes with just about anything and it’s a breeze to prepare. It’s a great way to use up the abundance of fresh veggies that are in season.

These sauteed mixed vegetables are not only nutritious but they’re also deliciously flavorful. That’s thanks to the best all-purpose vegetable seasonings and also from the light browning that’s achieved through sautéing.

You can also prepare this in advance and divide into portions to serve with your meal prep lunch. It goes really well with a simple protein like grilled salmon or chicken.

I’ve listed the finish of parmesan cheese as optional but to really complete these sautéed veggies and highlight their flavor, I’d say don’t go without. A little bit of parmesan makes just about anything better.

Photo: Ingredients used to make sauteed vegetables shown on a marble countertop.

Sauteed Vegetables Recipe Ingredients

  • 3 Tbsp olive oil
  • 1 medium red bell pepper, chopped
  • 2 medium carrots, peeled and sliced fairly thin (1 cup)
  • 1/2 medium red onion, chopped (1 cup)
  • 2 1/2 cups broccoli florets (cut into bite size pieces)
  • 1 medium yellow squash, thick portion halved, all sliced
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp fresh thyme leaves (can sub 1/2 tsp dried)
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup grated parmesan, optional

Photo: Showing how to saute crisp vegetables on the stove.Photo: Adding squash to vegetable mixture in skillet.

How to Saute Vegetables

  1. Heat oil in pan: Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Saute crisp veggies: Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  3. Then add soft veggie: Add squash, saute 3 minutes.
  4. Add seasonings, saute till tender: Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  5. Garnish: Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Photo: Finished sauteed vegetables shown on the stovetop.

Close up photo of chopped sauteed vegetables in a pan.

Variations

  • Use other types of vegetables in place of a few of those here.
  • Other great vegetable options are cauliflower, asparagus, zucchini, peas (in their pod), grape tomatoes, eggplant, corn kernels, or mushrooms. Just stick with those that cook fairly quick, you don’t want to use something like potatoes here.
  • Sub another type of oil such as avocado oil or coconut oil.
  • Adapt with other herbs or add spices for different flavor profiles – to pair well with different types of cuisine based on your main dish.

Helpful Tips

  • Use fresh vegetables and not frozen. They’ll finish with a better texture.
  • Saute the crisp vegetables first (those like broccoli, cauliflower and onions) and add softer vegetables later so they don’t get mushy (those like squash, zucchini and tomatoes).
  • Crank the heat up fairly high and only toss occasionally so the veggies get a bit of browning.
  • Season with salt and other flavorings so they don’t taste flat and boring.
  • Use a fair amount of oil when sautéing vegetables. For browning, moisture and flavor.

Photo: Sauteed vegetables garnished with parsley and parmesan cheese.

More Vegetable Recipe Favorites to Try

Pasta Primavera

Parmesan Roasted Potatoes (a Family Fav!)

Roasted Vegetables

Sauteed Zucchini Squash and Tomatoes

Vegetable Soup

Photo: Sautéed Vegetables shown from above in a black skillet sitting on a marble tabletop.
5 from 3 votes

Sauteed Vegetables

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.
Servings: 4
Prep10 minutes
Cook10 minutes
Ready in: 20 minutes

Ingredients

  • 3 Tbsp olive oil
  • 1 medium red bell pepper, chopped
  • 2 medium carrots, peeled and sliced fairly thin (1 cup)
  • 1/2 medium red onion, chopped (1 cup)
  • 2 1/2 cups broccoli florets (cut into bite size pieces)
  • 1 medium yellow squash, thick portion halved, all sliced
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup grated parmesan cheese, optional, for serving

Instructions

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.
Nutrition Facts
Sauteed Vegetables
Amount Per Serving
Calories 195 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 5mg2%
Sodium 163mg7%
Potassium 609mg17%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 7679IU154%
Vitamin C 124mg150%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
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