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Here’s a quick and easy-to-make recipe for the best sautéed vegetables. This is the perfect side dish to go with just about anything. It’s loaded with fresh crisp flavors from favorites like asparagus, mushroom, and squash, making even the youngest critic happy to eat their vegetables at dinnertime!
Our simple sautéed veggies is an easy side dish to complement so many meals. Some of our favorite recipes to serve them with are Beer Marinated Grilled Chicken, The Best Meatloaf Recipe, and Parmesan Pork Chops.
SIMPLE SAUTEED VEGETABLES INGREDIENTS
You will need:
- 3 tablespoons of olive oil
- 1 cup of baby carrots, sliced
- 1.5 cups of asparagus, trimmed and cut into 1-inch pieces
- 2 small zucchinis, chopped into half-moons
- 1 small yellow squash, chopped into half-moons
- 8 ounces of cremini mushrooms, sliced
- 1 red bell pepper, sliced, then cut into 1-inch pieces
- 5-6 green onions, chopped
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1 teaspoon of salt
- ½ teaspoon black pepper
- ½ tablespoon of Italian seasoning
PRO TIP: In a hurry? Save on prep time by using frozen vegetables right from the freezer and follow the directions below!
PRO TIP: While fresh minced garlic is delicious, I like to keep a jar of minced garlic in the fridge for in a pinch. That would work fine in this recipe.
SUBSTITUTIONS AND ADDITIONS
VEGETABLES: You can most definitely play around with the veggies included in your sautéed medley. This can be really fun, especially if you have fresh, colorful veggies from a summer garden. You could include pea pods, bok choy, fresh green beans, snow peas, snap peas, cauliflower, baby corn, or green and yellow bell pepper.
SEASONING: The combination of minced garlic and Italian seasoning with a bit of salt and pepper creates the perfect blend of seasonings for your veggies. You could also substitute dill, thyme, or any other seasoning you prefer for the Italian seasoning. If you like a bit of spice, you can also add a few red pepper flakes to your spice blend. A splash of soy sauce would also add a slightly salty flavor to these veggies. Let your taste buds guide you in picking your favorite spice combination.
OIL: When choosing the best oil for sautéeing vegetables, you want to choose something that is flavorful and has a low smoke point. Some options besides olive oil would include canola oil, safflower oil, peanut oil, and sesame oil.
CHEESE: A sprinkle of parmesan cheese on top of the veggies before serving would be a tasty addition to your delicious vegetables.
HOW TO MAKE THIS SIMPLE SAUTÉED VEGETABLES RECIPE
STEP ONE: In a large skillet on the stove top, over medium heat, add olive oil. When simmering, it’s ready for you to add in the vegetables.
PRO TIP: Each vegetable has a different cooking time so you will need to add veggies at different points during cooking. Vegetables with a longer cooking time first and those with a short cooking time right near the end.
STEP TWO: After slicing and chopping all of your vegetables, you will add in your carrots, asparagus, and red bell pepper to the hot skillet and cook for 6-8 minutes, stirring often. Don’t let the vegetables burn on the bottom of the pan! Turn down the heat if they are cooking too quickly.
STEP THREE: Add zucchini, yellow squash, green onions and stir well. Allow to cook for 5 minutes, stirring often.
STEP FOUR: Next, add mushrooms, minced garlic, butter, salt, pepper, and Italian seasonings. Cook vegetable mixture for 5-7 minutes, stirring often.
STEP FIVE: Serve this delicious side dish immediately.
HOW TO SERVE
Add this simple recipe to your meal plan for busy weeknights. There are lots of easy recipes you can pair this with. Try our fried pork chops, grilled salmon, or our steak bites for a delicious main course.
IN THE FRIDGE: If you have leftover veggies, you will want to store them in an airtight container in the fridge. When ready to eat, simply heat them up in the microwave or oven. I like to reheat using the oven because it keeps the veggies nice and crisp. The veggies will stay fresh for about 3-5 days.
IN THE FREEZER: Vegetables will stay fresh for up to 12 months. This is a great option for your sautéed veggies. Make sure to store them in a freezer-safe airtight bag. When sautéeing frozen veggies, follow the same instructions as above, and cook until the veggies are cooked all the way through.
You can’t go wrong with this sautéed vegetable recipe. It’s so quick, easy, and is the perfect side dish for so many meals! Mix up your favorite fresh vegetables with just the right seasonings and you’ll have a you’ll have a homemade medley full of delicious flavor in no time.
The sky’s the limit for your choice of vegetables in this mix. Try bell peppers, snap peas, baby corn, and cauliflower.
If you have leftovers from this sautéed vegetables recipe, you can store them in the fridge in an airtight container for 3 to 5 days.
These sauteed vegetables will pair with nearly any meal. Try chicken, pork, steak or fish.
MORE EASY DINNERS YOU’LL LOVE
Simple Sauteed Vegetables
- 3 tbsp olive oil
- 1 cup baby carrots sliced
- 1 1/2 cups asparagus trimmed & cut into 1-inch pieces
- 2 small zucchini chopped into half moons
- 1 small yellow squash sliced then cut into 1-inch pieces
- 8 oz cremini mushrooms sliced
- 1 red bell pepper sliced then cut into 1-inch pieces
- 5-6 green onions chopped
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp Italian seasonings
- In a large skillet over medium heat add olive oil. When shimmering it’s ready to add vegetables.
- Add carrots, asparagus, and red bell pepper to the skillet and cook for 6-8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
- Add zucchini, yellow squash, green onions and stir well. Allow to cook for 5 minutes, stirring often.
- Next add mushrooms, minced garlic, butter, salt, pepper, and italian seasoning. Cook vegetable mixture for 5-7 minutes stirring often.
- Serve immediately.