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Sauteed Vegetables

Sauteed Vegetables

A colorful medley of sautéed vegetables with garlic and herbs, finished with lemon and optional parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • 12-inch skillet

Ingredients
  

  • 3 tablespoon olive oil
  • 1 medium red bell pepper chopped
  • 2 medium carrots peeled and sliced fairly thin
  • ½ medium red onion chopped
  • 2 ½ cups broccoli florets cut into bite size pieces
  • 1 medium yellow squash thick portion halved, all sliced
  • 1 ½ teaspoon minced garlic
  • 1 ½ teaspoon fresh thyme leaves
  • Salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoon chopped fresh parsley
  • 1 ½ teaspoon fresh lemon juice
  • ¼ cup grated parmesan cheese optional, for serving

Instructions
 

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parsley and lemon juice, toss. Serve with parmesan if desired.

Notes

For an extra flavor boost, feel free to add other herbs or spices of your choice.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 70mgCalcium: 50mgIron: 1mg
Keyword dinner, easy recipes, Healthy, lunch, sautéed vegetables, vegetable medley
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