February 7, 2024Review Recipe
Table of Contents
Here’s a quick and easy-to-make recipe for the best simple sautéed vegetables around. This is the perfect side dish and is loaded with fresh crisp flavors from favorites like asparagus, mushroom, and squash, making even the youngest critic happy to eat their vegetables at dinnertime!
Simple Sauteed Vegetables Ingredients
From sweet baby carrots and earthy cremini mushrooms to crisp asparagus and tender zucchini, each ingredient adds its own unique essence to the dish.
With the rich touch of butter, fragrant minced garlic, and a medley of seasonings, this sautéed medley transforms your meal and adds plenty of freshness to your table.
- 3 tablespoons of olive oil
- 1 cup of baby carrots, sliced
- 1½ cups of asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, sliced, then cut into 1-inch pieces
- 2 small zucchini, chopped into half-moons
- 1 small yellow squash, chopped into half-moons
- 5-6 green onions, chopped
- 8 ounces of cremini mushrooms, sliced
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ tablespoon of Italian seasoning
In a hurry? Save on prep time by using frozen vegetables right from the freezer, and follow the directions below!
Substitutions And Additions
VEGETABLES: You can 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.
GARLIC: 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.
How To Make This Simple Sauteed Vegetables Recipe
Follow our guidelines below for the timing as to when to add each vegetable to your pan to ensure the perfect texture.
STEP ONE: In a large skillet on the stovetop, over medium heat, add the olive oil. When it starts to simmer, it’s ready for you to add in the vegetables.
OUR RECIPE DEVELOPER SAYS
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 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, and green onions and stir well. Allow veggies to cook for five minutes, stirring often.
STEP FOUR: Next, add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook the vegetable mixture for five to seven minutes, stirring often.
STEP FIVE: Serve this delicious side dish immediately.
How To Serve This Sauteed Vegetables Medley
Add this simple recipe to your meal plan for busy weeknights. There are lots of easy recipes you can pair this with.
MORE SIDE DISH RECIPES
We have a few handy tips for storing leftover veggies so that you can enjoy them with future meals.
IN THE FRIDGE: If you have leftover veggies, you will want to store them in an airtight container in the fridge for up to five days.
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.
IN THE FREEZER: Vegetables will stay good in the freezer 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 simple sautéed vegetables recipe. It’s so quick 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 homemade medley full of delicious flavor in no time.
Frequently Asked Questions
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 three to five days.
These sauteed vegetables will pair with nearly any meal. Try chicken, pork, steak, or fish.
More Recipes You’ll Love
- Crockpot Swedish Meatballs
- Sweet and Sour Meatballs
- Italian Sheet Pan Dinner
- Sheet Pan Fajitas
- Bacon Wrapped Asparagus
- Air Fryer Zucchini
- Cauliflower Mac and Cheese
- Zucchini Gratin
- Fried Green Tomatoes
- Sticky Sesame Cauliflower
- Corn Salad
- Fried Zucchini
Simple Sauteed Vegetables
- 3 tablespoons olive oil
- 1 cup baby carrots, sliced
- 1½ cups asparagus, trimmed & cut into 1-inch pieces
- 1 red bell pepper, sliced then cut into 1-inch pieces
- 2 small zucchini, chopped into half moons
- 1 small yellow squash, sliced then cut into 1-inch pieces
- 5 to 6 green onions, chopped
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon Italian seasonings
- In a large skillet over medium heat, add olive oil. When the oil is simmering it’s ready to add the vegetables.
- Add carrots, asparagus, and red bell pepper to the skillet and cook for 6 to 8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
- Add zucchini, yellow squash, and green onions and stir well. Allow vegetables to cook for 5 minutes, stirring often.
- Add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook the vegetable mixture for 5 to 7 minutes, stirring often.
- Serve immediately.
- In a hurry? Save on prep time by using frozen vegetables right from the freezer, and follow the directions above!
- 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.