Sauteed Vegetables
User Reviews
5
Sauteed Vegetables
Description
This recipe begins by heating olive oil in a skillet over medium-high heat, then adding chopped red bell pepper, sliced carrots, chopped red onion, and broccoli florets. These are sautéed for several minutes to allow slight browning and tender-crisp texture. Yellow squash slices are added midway, cooking until just tender. Minced garlic and fresh thyme leaves are tossed in towards the end to release their aroma and flavor, seasoned with freshly ground salt and pepper.
After finishing the sauté, chopped fresh parsley and lemon juice are added and tossed through the vegetables to impart freshness and brightness. Optionally, grated Parmesan cheese can be sprinkled on top, adding a savory dimension that contrasts with the acid and herbs. The result is a colorful, gently cooked vegetable side dish with varied textures from crunchy to tender and balanced flavor from herbs and citrus.
This quick sauté is versatile with many mains, suited to both casual meals and more formal settings. The recipe notes do not specify storage or ingredient substitutions but the method supports easy adaptation to available vegetables or herbs. Serving warm preserves the desired crispness and flavor intensity.
Ingredients
- 3 Tbsp olive oil
- 1 medium red bell pepper chopped
- 2 medium carrot peeled and sliced fairly thin (1 cup
- 1/2 medium red onion chopped (1 cup
- 2 1/2 cups broccoli cut into bite size pieces, florets
- 1 medium yellow squash thick portion halved, all sliced
- 1 1/2 tsp minced garlic
- 1 1/2 tsp thyme fresh leaves
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp chopped parsley fresh
- 1 1/2 tsp lemon juice fresh
- 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.
User Reviews
Overall Rating
5
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