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featured sauteed vegetables

Sautéed Vegetables Recipe

Course: Main Course, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 244kcal
Author: Becky Hardin
This easy Sautéed Vegetables recipe is a delectable rainbow of fresh veggies, cooked in olive oil, seasoned with herbs, spices and topped with parmesan. It's a healthy and delicious side dish!
Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 cup sliced carrots
  • ½ onion thinly sliced
  • 3 tablespoons unsalted butter
  • 1 zucchini squash halved and sliced
  • 1 yellow squash halved and sliced
  • 1 red bell pepper sliced and cut into thirds
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 8 ounces mushrooms sliced
  • 1 tablespoon minced garlic 2 cloves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • Pinch crushed red pepper flakes
  • ½ teaspoon minced thyme
  • ½ teaspoon minced oregano
  • ¼ cup shredded Parmesan cheese for serving

Instructions

  • Heat the oil in a large sauté pan set over medium-high heat. Add the carrots and onions and sauté for 4 minutes.
    2 tablespoons olive oil, 1 cup sliced carrots, ½ onion
    sauteed carrots and onions in a saute pan with a wood spoon
  • Add the butter to the pan. Once melted, add the remaining vegetables and garlic. Season with salt, pepper, paprika, pepper flakes, thyme, and oregano and toss to combine.
    3 tablespoons unsalted butter, 1 zucchini squash, 1 yellow squash, 1 red bell pepper, 1 bunch asparagus, 8 ounces mushrooms, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, Pinch crushed red pepper flakes, ½ teaspoon minced thyme, ½ teaspoon minced oregano
    chopped vegetables in a saute pan before cooking
  • Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally as needed.
    satueed vegetables in a saute pan after cooking with a wood spoon
  • Remove the pan from the heat and sprinkle with Parmesan cheese prior to serving.
    ¼ cup shredded Parmesan cheese
    sauteed vegetables in a white serving bowl

Video

Notes

Storage: Store vegetables in an airtight container in the refrigerator for up to 3 days.
Tips:
  • Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well. 
  • You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
  • Add a spritz of fresh lemon to add another level of flavor to the dish, it works great with Parmesan.

Nutrition

Calories: 244kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 717mg | Potassium: 879mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7776IU | Vitamin C: 67mg | Calcium: 147mg | Iron: 4mg