Description
A vibrant and healthy dish featuring a medley of sautéed vegetables cooked to perfection and coated in a flavorful savory sauce. Perfect as a side dish or a light main course.
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, sliced into thin strips
1 medium yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and sliced thinly
1 cup broccoli florets
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
1/2 cup low-sodium vegetable broth
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon honey
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon chopped fresh parsley
Instructions
In a small bowl, whisk together the vegetable broth, soy sauce, tomato paste, honey, black pepper, and salt until smooth. Set aside.
In a separate small bowl, mix the cornstarch and cold water to create a slurry. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and sliced red onion to the skillet and sauté for 2 minutes until fragrant and slightly softened.
Add the sliced red bell pepper, yellow bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir frequently and cook for 6 to 8 minutes until the vegetables are tender-crisp.
Pour the prepared sauce mixture over the vegetables and stir to combine.
Slowly add the cornstarch slurry to the skillet while stirring continuously to thicken the sauce.
Cook for an additional 2 to 3 minutes until the sauce has thickened and coats the vegetables evenly.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes