The Best Vegetables For Sauteing

Sauteed vegetables are a simple and healthy way to enjoy a colorful medley of fresh produce. By dicing and sautéing them with garlic and herbs, you can create a flavorful dish that is finished with a bright squeeze of lemon juice and optional parmesan cheese.

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Easy and Versatile Sauteed Veggies

This sautéed vegetable recipe is a breeze to prepare and pairs well with any dish. It’s especially great for using up an abundance of seasonal vegetables. Not only are these sautéed mixed vegetables nutritious, but they are also bursting with flavor. The secret lies in the all-purpose vegetable seasonings and the light browning achieved through sautéing.

This dish can also be prepared in advance and divided into portions for meal prep. It complements simple proteins like grilled salmon or chicken perfectly.

Don’t skip the optional finish of parmesan cheese. It adds the perfect touch to these sautéed veggies, enhancing their flavor and making them even more delicious.

Sauteed Vegetables Recipe Ingredients

3 tablespoons of olive oil
1 medium red bell pepper, chopped
2 medium carrots, peeled and thinly sliced (about 1 cup)
1/2 medium red onion, chopped (about 1 cup)
2 1/2 cups of broccoli florets, cut into bite-size pieces
1 medium yellow squash, halved and sliced
1 1/2 teaspoons of minced garlic
1 1/2 teaspoons of fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper
2 tablespoons of chopped fresh parsley
1 1/2 teaspoons of fresh lemon juice
1/4 cup of grated parmesan cheese (optional)

How to Saute Vegetables

Heat up the oil: Start by heating olive oil in a 12-inch skillet over medium-high heat.
Saute the crisp veggies: Add the chopped bell pepper, carrots, onion, and broccoli to the skillet. Saute them for about 4 minutes, tossing occasionally to allow slight browning.
Add the soft veggies: Now, add the sliced yellow squash and continue sautéing for another 3 minutes.
Season and saute till tender: Toss in the minced garlic and thyme. Season with salt and pepper to taste. Sauté for an additional 2 minutes or until the vegetables are tender.
Garnish and serve: Sprinkle the sautéed vegetables with fresh parsley and lemon juice. Toss everything together and serve with grated parmesan cheese, if desired.

Variations

Get creative and use other types of vegetables in addition to or in place of the ones mentioned here.
Consider adding cauliflower, asparagus, zucchini, peas (in their pods), grape tomatoes, eggplant, corn kernels, or mushrooms to your sautéed vegetable medley. Stick to vegetables that cook quickly, as potatoes may take longer.
Experiment with different oils such as avocado oil or coconut oil.
Customize the flavor profiles by adapting the recipe with other herbs or spices that pair well with your main dish.

Helpful Tips

Opt for fresh vegetables instead of frozen ones to achieve the best texture.
Saute the crisp vegetables first, such as broccoli, cauliflower, and onions. Add the softer vegetables later to avoid them becoming mushy. This applies to squash, zucchini, and tomatoes.
Increase the heat to achieve a bit of browning while tossing the vegetables only occasionally.
Season the sautéed vegetables with salt and other flavorings to avoid a flat and boring taste.
Use a generous amount of oil when sautéing vegetables to enhance browning, moisture, and flavor.