Simple Sautéed Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 1 cup each
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Calories
10255 kcal
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Cuisine
International
Simple Sautéed Vegetables
Description
Simple Sautéed Vegetables brings together several fresh vegetables including carrots, zucchini, yellow squash, and red bell pepper, all cut into uniform slices. The vegetables are cooked in a hot skillet with a neutral oil for just a few minutes until they soften but retain some firmness. Dried basil, oregano, garlic powder, salt, and freshly cracked black pepper provide background seasoning for a subtle herbal note. After cooking, adding butter coats the vegetables with a smooth finish, and a sprinkle of fresh parsley adds brightness just before serving.
This dish offers a tender yet slightly crisp texture thanks to careful timing during sautéing, avoiding overcooking. The mixture of summer squashes with bell pepper and carrot gives both sweetness and earthiness for a balanced vegetable side.
It pairs well with grilled or roasted meats and can be served warm. The short cooking time preserves the fresh flavors, making it a convenient vegetable option when you want something lightly cooked but flavorful.
Ingredients
- 3 carrot $0.24
- 1 zucchini $0.93
- 1 yellow squash $1.10
- 1/2 red bell pepper $0.74
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1/4 tsp basil $0.03, dried
- 1/8 tsp oregano $0.02, dried
- 1/8 tsp garlic powder $0.02
- 1/8 tsp salt $0.02
- 1/8 tsp black pepper $0.02, freshly cracked
- 1 Tbsp butter $0.12
- 1 Tbsp parsley $0.05, chopped, fresh, optional
Instructions
- Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
- Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
- Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
- Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.
Notes
- Using a whole red bell pepper is fine if you have one available; the recipe uses half mainly for convenience with leftover vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41 cup each
Amount Per Serving
Calories 10255 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 102.55kcal | 5% |
| Carbohydrates | 9.98g | 3% |
| Protein | 2.15g | 4% |
| Fat | 6.9g | 11% |
| Sodium | 166.88mg | 7% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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