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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
Prep
10
minutes
minutes
Cook
10
minutes
minutes
Ready in:
20
minutes
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.