Sauteed Mixed Vegetables

Name: Sauteed Mixed Vegetables
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs zucchini (medium, sliced into half-moons); 1 pcs yellow squash (medium, sliced into half-moons); 1 pcs bell pepper (medium, thinly sliced); 1 pcs carrot (medium, julienned or thinly sliced on a bias); 2 tbsp olive oil; 2 pcs garlic (cloves, sliced); 1 pinch salt; 1 pinch black pepper; 1 pinch dried oregano; 1 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

6/10

A colorful medley of fresh vegetables quickly sautéed to tender-crisp perfection. This quick and easy side dish brings out the natural sweetness of bell peppers, zucchini, and carrots, finished with a hint of garlic and herbs. Ready in under 20 minutes, it is the perfect healthy accompaniment to any main course.

PREP

10m

COOK

SERVES

1 CUP

96 cal

SERVINGS

METHOD · 4 STEPS

prep
Slice and prep all the vegetables.
1.Slice the zucchini and yellow squash into thin half-moons.
2.Cut the bell pepper in half, remove seeds, and slice into thin strips.
3.Peel the carrot and cut into thin julienne or bias-sliced coins.
4.Slice the garlic cloves.
other · ~2 min
Sauté the carrots first.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced carrots and cook for 2 minutes, stirring occasionally. Carrots take a bit longer to soften.
TIPStarting with the firmer vegetable ensures everything finishes cooking at the same time.
other · ~5 min
Add the remaining vegetables.
1.Add the zucchini, yellow squash, and bell pepper to the skillet.
2.Add the sliced garlic, salt, pepper, and dried oregano.
3.Sauté for 4-5 minutes, tossing frequently, until vegetables are tender-crisp and slightly charred in spots.
TIPAvoid overcrowding the pan — if using a smaller skillet, cook in batches to prevent steaming.
garnish
Finish with fresh herbs and serve immediately.
Remove from heat. Toss with fresh chopped parsley and transfer to a serving bowl.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables to a uniform size to ensure even cooking.
2
Pat the sliced zucchini and squash dry with paper towels to avoid excess moisture.
3
Heat the skillet until the oil shimmers before adding vegetables for better browning.
4
Toss the vegetables only occasionally to allow nice char marks to develop.
5
Serve immediately after cooking for the best tender-crisp texture.
6
Leftovers keep in the fridge for up to 3 days but lose crispness upon reheating.

RECIPE VARIATIONS