Servings
Font
Back
Sauteed Vegetables
5 from 24 votes

Sauteed Vegetables

Sauteed Vegetables combine a colorful mix of bell pepper, carrots, onion, broccoli, and yellow squash cooked in olive oil with fresh garlic and thyme. The vegetables are sautéed to a tender-crisp state with slight caramelization for texture and enhanced flavors. Finished with fresh parsley, lemon juice, and optional grated Parmesan, this vegetable medley offers a balanced taste with brightness from lemon and herb notes alongside a savory richness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  3. Add squash, saute 3 minutes.
  4. Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  5. Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.