Simple Sauteed Vegetables
Dinner is a breeze when pairing these simple sauteed vegetables with any of your favorite meals!
Servings: 6
Calories: 147kcal
Ingredients
- 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
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
