Description
A vibrant and flavorful mix of sautéed vegetables cooked to perfection, just like you would find in a restaurant. This dish is perfect as a side or a healthy main course.
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium zucchini, cut into half-moons
1 medium yellow squash, cut into half-moons
1 cup broccoli florets
1 cup sliced mushrooms
1 medium carrot, thinly sliced
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Heat olive oil in a large sauté pan over medium-high heat until shimmering.
Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced red and yellow bell peppers, zucchini, yellow squash, broccoli florets, sliced mushrooms, and carrot to the pan.
Season the vegetables with kosher salt, black pepper, dried thyme, and dried oregano. Stir well to combine.
Cook the vegetables, stirring frequently, for 8 to 10 minutes or until they are tender but still crisp and vibrant in color.
Remove the pan from heat and stir in fresh lemon juice and chopped fresh parsley.
Taste and adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes