Description
Healthy Sautéed Vegetables are a colorful, nutritious side ready in minutes. Tender-crisp peppers, zucchini, broccoli, mushrooms, and onion gain bright flavor from garlic, olive oil, and Italian seasoning, finished with lemon or parsley. This vegan, gluten-free dish pairs with rice, quinoa, or noodles and is perfect for meal prep or busy weeknights. Simple, versatile, and satisfying, it adds texture, color, and wholesome goodness to any meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried Italian seasoning
- Optional: lemon juice or fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 2–3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add bell pepper, zucchini, broccoli, and mushrooms.
- Season with salt, black pepper, and Italian seasoning.
- Sauté for 8–10 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Finish with a squeeze of lemon juice or fresh parsley if desired.
- Serve warm as a side or over rice, quinoa, or noodles.
Notes
- One-pan prep for easy cleanup.
- Try variations: cherry tomatoes or spinach.
- To reduce sodium, omit salt or use a salt substitute.
- Add red pepper flakes for heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup (about 150-180 g)
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 287 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Healthy Sautéed Vegetables, vegan side dish, quick vegetable recipe, gluten-free side, weeknight dinner idea, sautéed vegetables