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Healthy sautéed vegetables with garlic and olive oil in a bowl with broccoli, peppers, carrots, zucchini, and mushrooms

Healthy Sautéed Vegetables with Garlic and Olive Oil

Healthy sautéed vegetables with garlic and olive oil are a fresh, flavorful side dish with crisp-tender vegetables and a lightly caramelized finish. This easy recipe is perfect for quick weeknight meals or adding a colorful vegetable dish to the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1/2 cup snap peas
  • 1/2 cup mushrooms, sliced
  • Salt and black pepper to taste
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon balsamic vinegar or soy sauce (optional)
  • Fresh herbs (optional)
  • Toasted nuts or seeds (optional)
  • Grated Parmesan cheese (optional)

Method
 

Preparation
  1. Wash the vegetables and slice them into evenly sized pieces to help them cook at the same rate.
Cooking
  1. Warm the olive oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sliced onion, then cook for 1–2 minutes until fragrant and beginning to soften.
  3. Add the broccoli florets and sliced carrots, sautéing for several minutes while stirring often.
  4. Add the zucchini, mushrooms, bell pepper, and snap peas, then continue cooking until the vegetables are crisp-tender and lightly caramelized.
  5. Season the vegetables with salt, black pepper, and optional lemon juice, balsamic vinegar, or soy sauce.
  6. Mix the vegetables together and serve warm with optional fresh herbs, toasted nuts or seeds, or grated Parmesan cheese.

Notes

For the best texture, do not overcrowd the skillet so the vegetables have enough space to brown rather than steam.