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Simple Sauteed Vegetables

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overhead shot of Sauteed Vegetables on a plate
Dinner is a breeze when pairing these simple sauteed vegetables with any of your favorite meals!
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Table of Contents
  1. Simple Sauteed Vegetables Ingredients
  2. How To Make This Simple Sauteed Vegetables Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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!

overhead shot of Sauteed Vegetables on a pan

Simple Sauteed Vegetables Ingredients

Simple Sauteed Vegetables raw ingredients that are labeled

You’ll need:

  • 3 tablespoons of olive oil
  • 1 cup of baby carrots, sliced
  • 1½ cups of asparagus, trimmed and cut into 1-inch pieces
  • 2 small zucchini, 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!

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

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.

carrots, asparagus, and red bell peppers cooked in a pan

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 5 minutes, stirring often.

zucchini, yellow squash, and green onions cooked in a pan

STEP FOUR: Next, add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook vegetable mixture for 5 to 7 minutes, stirring often.

mushrooms, garlic, butter, salt, pepper, and itialian seasoning added to a pan and cooked

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.

Veggies are an easy side dish to complement so many meals. Check out our roasted vegetables and tomato cucumber salad for two more fresh options.

Storage

IN THE FRIDGE: If you have leftover veggies, you will want to store them in an airtight container in the fridge for up to 5 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.

a overhead shot of a spoon grabbing a piece of Simple Sauteed

You can’t go wrong with this sautéed vegetable 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

What kind of vegetables can I add to this sauteed vegetable medley?

The sky’s the limit for your choice of vegetables in this mix. Try bell peppers, snap peas, baby corn, and cauliflower.

How long can I store the leftovers?

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.

What can I serve with sauteed veggies?

These sauteed vegetables will pair with nearly any meal. Try chicken, pork, steak, or fish.

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Simple Sauteed Vegetables

5 from 4 votes
Dinner is a breeze when pairing these simple sauteed vegetables with any of your favorite meals!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 3 tablespoons olive oil
  • 1 cup baby carrots, sliced
  • 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 ounces cremini mushrooms, sliced
  • 1 red bell pepper, sliced then cut into 1-inch pieces
  • 5 to 6 green onions, chopped
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ tablespoon Italian seasonings

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 147kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 450mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4230IU | Vitamin C: 47mg | Calcium: 53mg | Iron: 2mg
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