Description
A quick and flavorful recipe for healthy sautéed vegetables featuring a colorful mix of onion, bell pepper, zucchini, yellow squash, broccoli, and spinach, seasoned with herbs and finished with fresh lemon juice. Perfect as a nutritious side dish or a light main.
Ingredients
Scale
Vegetables
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup broccoli florets
- 1 cup baby spinach
Other Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Prep the vegetables: Wash and prepare all vegetables by slicing the onion, bell pepper, zucchini, and yellow squash. Cut the broccoli into small florets and rinse the baby spinach thoroughly under cold water.
- Heat the oil: Warm the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Sauté onions: Add the sliced onion to the skillet and sauté for 3-4 minutes, stirring occasionally until onions turn translucent.
- Add garlic: Stir in minced garlic and cook for another 1 minute until fragrant, ensuring it does not burn.
- Add mixed vegetables: Add bell pepper, zucchini, yellow squash, and broccoli to the skillet. Stir thoroughly to coat the vegetables with olive oil.
- Cook vegetables: Cook the vegetables for 5-7 minutes, stirring occasionally until they are tender but still retain some crispness.
- Add spinach: Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Season: Sprinkle dried oregano, dried basil, salt, and pepper over the vegetables and stir well to combine all the flavors.
- Finish with lemon: Squeeze fresh lemon juice over the sautéed vegetables and mix to add fresh brightness and acidity.
- Serve: Remove from heat and transfer to a serving dish. Serve immediately hot or at room temperature.
Notes
- Use any color bell pepper for varied flavor and appearance.
- Vegetables can be substituted or added according to season or preference.
- Adjust seasoning and lemon juice to taste for desired brightness.
- For a protein boost, consider adding sautéed tofu, beans, or grilled chicken.
- This dish stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: healthy sautéed vegetables, vegetable side dish, quick vegetable recipe, healthy cooking, vegetarian sauté
