Quick Sautéed Vegetables

A simple and vibrant dish of sautéed vegetables that brings essential nutrients and flavor to your dinner table in just minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: Healthy, Italian

Calories: 150

Primary Ingredients

1 unit bell pepper adds a sweet, crunchy texture; substitute with any color for variety.
1 unit zucchini contributes a mild, fresh flavor; yellow squash works as an alternative.
1 cup broccoli florets brings a nutritious crunch; green beans can be used as another option.
1 cup cherry tomatoes, halved offers sweetness and a pop of color; grape tomatoes are a substitute.
2 tablespoons olive oil used for sautéing; can be replaced with avocado oil for a higher smoke point.
2 cloves garlic, minced enhances flavor; pre-minced garlic can save time.
to taste salt and pepper essential for seasoning; experiment with granulated garlic or smoked paprika.
to taste fresh herbs (like basil or parsley) garnishes to enliven your dish; dried herbs can be used if fresh is unavailable.

Cooking

Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds.
Add bell pepper, zucchini, and broccoli, cooking for 5-7 minutes without stirring frequently.
In the final 2 minutes, add cherry tomatoes and season with salt and pepper.
Garnish with fresh herbs before serving.

Cool leftovers to room temperature before storing in an airtight container. Refrigerate for up to three days or freeze for later use.