Sautéed Simple Vegetables

These flavorful Simple Sautéed Vegetables are crisp, tender and seasoned to perfection with garlic, herbs and spices. Ready in just 25 minutes and made all in one skillet, this straightforward vegetable side dish is a satisfying way to add more veggies to any meal!

These flavorful Simple Sautéed Vegetables are crisp, tender and seasoned to perfection with garlic, herbs and spices. Ready in about 25 minutes and made all in one skillet, this straightforward vegetable side dish is a satisfying way to add more veggies to any meal!

Sautéing is one of the favorite ways to cook vegetables because it is quick, straightforward and gives them those satisfying golden edges while keeping them crisp and tender. The key is using a hot skillet, adding the vegetables in the right order and giving them enough room to brown rather than steam.

What goes in

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup carrots, sliced
• 1 pound asparagus, ends trimmed and cut into 1-inch pieces
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 8 ounces mushrooms, sliced
• 3 or 4 green onions, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes

How it comes together

1. Heat olive oil in a large skillet over a lively burner. Add garlic and sauté for about 30 seconds, stirring constantly, until the aroma shows.
2. Add carrots and asparagus and sauté for 5 to 6 minutes, stirring occasionally.
3. Add zucchini, bell pepper, mushrooms, green onions and seasonings. Cook for another 8 to 10 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Taste and adjust seasonings as needed. Serve immediately and enjoy!

Keep in mind

Prep Ahead: Chop and slice the vegetables up to 2 days in advance and store them in airtight containers in the refrigerator until ready to cook. Storage: Store leftover sautéed vegetables in an airtight container in the refrigerator for 3 to 5 days. Reheating: For the best texture, reheat the vegetables in a hot skillet for a few minutes until warmed through. You can also microwave individual portions.