Sautéed Vegetables Recipe

American · Side dish · 20 min total

A quick and versatile side dish of colorful vegetables sautéed to tender-crisp perfection with garlic and herbs. Perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add zucchini, yellow squash, bell pepper, broccoli, and snap peas. Cook, stirring occasionally, for 5-7 minutes until vegetables are tender-crisp.
4. Season with salt, pepper, and thyme. Toss to combine and cook for 1 more minute.
5. Remove from heat and serve immediately.

Tips

• Feel free to substitute with any seasonal vegetables like asparagus, mushrooms, or green beans.
• For extra flavor, add a splash of lemon juice or balsamic vinegar before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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