Description
A quick and easy recipe for simple sautéed vegetables featuring carrots, zucchini, yellow squash, and red bell pepper, seasoned with herbs and garlic powder, finished with butter and fresh parsley for a flavorful side dish.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
Other Ingredients
- 1 Tbsp cooking oil
- 1 Tbsp butter
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the red bell pepper into strips or bite-sized pieces.
- Heat the skillet: Place a skillet over medium-high heat and allow it to get very hot. Add the cooking oil and swirl to evenly coat the surface of the skillet.
- Sauté carrots: Add the sliced carrots to the hot skillet and sauté for about 3 minutes to start softening them.
- Add remaining vegetables and seasonings: Add the red bell pepper, zucchini, yellow squash, dried basil, dried oregano, and garlic powder. Continue sautéing for 3 more minutes, or until the vegetables just begin to soften but still retain some crispness.
- Finish with butter and seasoning: Remove the skillet from heat. Add the butter and toss the vegetables until the butter melts and coats them evenly. Season with salt and freshly cracked black pepper to taste.
- Garnish and serve: If desired, sprinkle with chopped fresh parsley just before serving for added flavor and color.
Notes
- Use fresh vegetables for the best texture and flavor, but frozen mixed vegetables can be substituted if sautéed properly.
- Adjust cooking time to your preferred vegetable doneness; less time for crisper vegetables, more time for softer ones.
- Butter can be replaced with olive oil or a vegan alternative to make the recipe dairy-free.
- Fresh herbs can be substituted for dried herbs if available, use about three times the amount.
- Serve as a side dish with chicken, fish, or tofu for a balanced meal.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 7 mg
