Sautéed Seasonal Vegetables
A quick, colorful, and nutritious dish made with fresh vegetables and herbs, perfect for busy weeknights or family gatherings.
Ingredients
Fresh Vegetables
- 2 each bell peppers Choose any color you like.
- 1 each zucchini
- 2 each carrots Sliced into bite-sized pieces.
- 1 head broccoli Cut into florets.
Cooking Essentials
- 2 tablespoons olive oil Can substitute with any preferred cooking oil.
- Salt To taste.
- Pepper To taste.
Optional Herbs
- 1 teaspoon thyme Fresh or dried.
- 1 teaspoon rosemary Fresh or dried.
- 1 teaspoon basil Fresh or dried.
Instructions
Preparation
- Start by washing and chopping your fresh vegetables into bite-sized pieces.
- Heat a couple of tablespoons of olive oil in a pan over medium heat.
Cooking
- Add the vegetables to the pan, stirring them occasionally. Let those colors blend!
- Season with salt, pepper, and any optional herbs you like for added flavor.
- Cook until the vegetables are tender and slightly caramelized, about 10-15 minutes.
- Serve warm, and enjoy the goodness!
Notes
To enjoy leftovers, store sautéed vegetables in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them on a baking sheet then transfer to a freezer-safe bag.