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Thomas Baker

Sauteed Vegetables Easy Recipe for Busy Weeknights

This sauteed vegetables recipe is a perfect easy dinner solution for any weeknight meal. Quick to prepare and packed with flavor, it makes a simple cooking choice for family dinner or busy evenings. Enjoy a colorful mix of veggies in a quick recipe everyone will love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5 servings
Calories: 134
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1/2 large Red onion (cut into 1-inch pieces, layers separated)
  • 2 medium Carrots (sliced thinly)
  • 1 large Red bell pepper (cut into strips)
  • 1 cup Broccoli (cut into medium florets)
  • 1 cup Cauliflower (cut into medium florets)
  • 1 cup Cremini mushrooms (sliced)
  • 1 medium Zucchini (sliced ¼ inch thick)
  • 2 tbsp Unsalted butter
  • 2 cloves Garlic (minced)
  • 1/2 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • Fresh parsley (optional, for garnish)

Method
 

  1. Warm the olive oil in a large skillet over medium-high heat until it glistens.
  2. Add the sliced carrots and chopped onion pieces, letting them cook for about 5 to 7 minutes, stirring here and there until they soften.
  3. Toss in the bell pepper strips, broccoli, cauliflower, mushrooms, and zucchini. Continue cooking for an additional 6 to 8 minutes, turning occasionally to allow the veggies to brown lightly and become tender-crisp. For firmer zucchini, introduce it in the last three minutes instead.
  4. Lower the heat to medium-low. Move the cooked vegetables to the edges of the skillet to clear the center space. Add the butter and allow it to melt.
  5. Stir in the minced garlic into the melted butter and cook for roughly 1 minute until it becomes aromatic.
  6. Combine all the vegetables and garlic-butter mixture, remove from heat, and season with sea salt and black pepper to taste. Gently stir until the butter is fully mixed in.
  7. Finish by sprinkling fresh parsley on top if you like, and serve warm.

Notes

  • Serving size is about 1 cup of vegetables. Prepared veggies can be refrigerated for 3–5 days after cooling. Pre-chopped vegetables stored in airtight containers keep best for meal prep. Reheat by sautéing again or using leftovers in omelettes. Freeze cooled veggies up to 3 months, flashing freeze first to avoid sticking.