A vibrant and flavorful mix of sautéed vegetables cooked to perfection with garlic and herbs, just like at your favorite restaurant. This easy side dish complements any main course and is ready in under 20 minutes.
2 tablespoons olive oil
3 cloves garlic, minced
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 yellow squash, sliced into half-moons
1 cup broccoli florets
1 cup sliced cremini mushrooms
1/2 medium red onion, thinly sliced
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 parsley, chopped
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Add the sliced red and yellow bell peppers, zucchini, yellow squash, broccoli florets, mushrooms, and red onion to the skillet.
Sprinkle the kosher salt, black pepper, dried thyme, and dried oregano evenly over the vegetables.
Cook the vegetables, stirring frequently, for about 6 to 8 minutes or until they are tender-crisp and slightly caramelized.
Remove the skillet from heat and stir in the chopped fresh parsley.
Transfer the sautéed vegetables to a serving dish and serve immediately.