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Sautéed Vegetables

A vibrant and nutritious sautéed vegetable dish featuring a colorful mix of asparagus, bell peppers, and mushrooms, perfect as a side or main dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cloves garlic (finely chopped)
  • 1 cup thinly sliced carrot rounds
  • 1 pound asparagus spears (woody ends removed, and cut into 1-inch segments)
  • 1 red bell pepper (thinly sliced into strips)
  • 1 medium zucchini (cut into thin rounds)
  • 8 ounces fresh mushrooms (cleaned and sliced)
  • 3 green onions (thinly sliced, both green and white parts)
Cooking Ingredients
  • 2 tablespoons extra-virgin olive oil For sautéing
  • 1/4 cup grated Parmesan cheese For topping
  • 1 tablespoon fresh lemon juice For finishing
  • 1 teaspoon sea salt
  • 1/2 teaspoon powdered onion
  • 1/4 teaspoon freshly ground black pepper
  • A pinch of crushed red pepper flakes
  • 1/2 teaspoon dried Italian herb blend
  • 1/4 teaspoon smoked paprika

Method
 

Preparation
  1. Start by washing, drying, and chopping all your vegetables into uniform sizes.
  2. In a large skillet, add the olive oil and heat it over medium-high until it shimmers.
Cooking
  1. Add the chopped garlic to the skillet and sauté for about 30 seconds until fragrant.
  2. Toss in the carrot rounds and stir frequently for about 2-3 minutes until they start to become tender.
  3. Add the asparagus and zucchini to the mix, stirring often for another 3-5 minutes.
  4. Toss in the bell pepper strips and mushrooms, stirring for an additional 2-3 minutes.
  5. Sprinkle in the sea salt, cracked black pepper, powdered onion, crushed red pepper flakes, Italian herb blend, and smoked paprika, stirring to meld the flavors.
  6. Remove from heat, drizzle with lemon juice, and sprinkle with Parmesan cheese before serving.

Notes

Slice vegetables evenly to ensure uniform cooking. Experiment with different oils and season at various cooking stages for enhanced flavor. Sautéed vegetables are best enjoyed fresh but can be stored in airtight containers in the refrigerator for up to 3 days.