Description
A quick and easy recipe for sautéed vegetables featuring carrots, zucchini, yellow squash, and red bell pepper, lightly seasoned with herbs and garlic powder, then finished with butter and fresh parsley for a flavorful, tender side dish.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings and Fats
- 1 Tbsp cooking oil
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 1 Tbsp butter
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Peel and slice the carrots into thin rounds, chop the zucchini and yellow squash into half-rounds, and slice the red bell pepper thinly to prepare all vegetables for sautéing.
- Heat the skillet and sauté carrots: Place a skillet over medium-high heat and let it become very hot. Add 1 tablespoon of cooking oil and swirl to coat the surface, then add the sliced carrots and sauté for about 3 minutes to start softening them.
- Add remaining vegetables and seasonings: Add the sliced bell pepper, chopped zucchini, yellow squash, 1/4 tsp dried basil, 1/8 tsp dried oregano, and 1/8 tsp garlic powder to the skillet. Continue to sauté for 3 more minutes until vegetables just begin to soften but remain crisp.
- Finish with butter and seasoning: Remove the skillet from the heat, add 1 tablespoon of butter, and toss the vegetables until melted butter coats them evenly. Season with 1/8 tsp salt and freshly cracked black pepper to taste, adjusting seasoning as needed.
- Garnish and serve: Sprinkle the sautéed vegetables with chopped fresh parsley just before serving for a fresh, vibrant finish.
Notes
- Use a non-stick or well-seasoned skillet to prevent sticking.
- Adjust cooking times slightly if you prefer more tender or crisper vegetables.
- Fresh herbs like thyme or rosemary can substitute dried basil and oregano for a different flavor profile.
- Butter can be omitted or substituted with a vegan alternative for a dairy-free version.
- Serve as a side dish with grilled meats, tofu, or over rice for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 10 mg
