Restaurant Style Sautéed Vegetables
A vibrant and flavorful mix of sautéed vegetables cooked to perfection with garlic and herbs, perfect as a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
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 1/4 inch rounds
1 medium yellow squash, sliced into 1/4 inch rounds
1 medium carrot, peeled and thinly sliced
1 cup broccoli florets
1 cup snap peas, trimmed
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
Instructions
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 bell pepper, yellow bell pepper, zucchini, yellow squash, carrot, broccoli florets, and snap peas to the skillet.
Season the vegetables with salt, black pepper, dried thyme, and dried oregano. Stir well to evenly coat all the vegetables with the seasoning.
Cook the vegetables, stirring frequently, for 8 to 10 minutes or until they are tender-crisp and slightly caramelized. Avoid overcooking to maintain vibrant color and texture.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the vegetables.
Give the vegetables a final gentle stir to combine the parsley evenly.
Serve immediately as a flavorful side dish.