These Sauteed Vegetables are seasoned to perfection and deliciously tender. This recipe makes an amazing side dish that works with just about any main dish you’re serving. 

I love this simple yet delicious Sauteed Vegetables recipe. The veggies are crisp tender and have the perfect texture. The herbs and seasonings add so much amazing flavor to this easy sautéed vegetable recipe. Healthy and delicious, this dish is versatile enough to work with any dish you serve it with. Sprinkle them with parmesan cheese and enjoy them with meats, fries, soups, and salads. 

Video Tutorial

Main ingredients

• VEGETABLES. I used zuc،i, summer squash, carrots, and red bell pepper. You can use other veggies such as mushrooms, asparagus, okra, cabbage, onions, broccoli, or sugar snap peas.
• SPICES. Garlic powder, paprika, oregano, salt, and black pepper.
• FAT. I used a little bit of avocado oil to saute the veggies, and a tables، of ،er at the end, to give them a nice aroma and extra flavor. You can also use extra ، olive oil.
• HERBS. I had a combination of parsley and dill, but other herbs such as basil, mint, or cilantro work well too.

How to make Sauteed Vegetables

1. Heat the avocado oil in a large, non-stick or cast iron s،et over medium-high heat. Add the carrots and cook for about 3 minutes. 

2. Now, add the zuc،i, summer squash, bell peppers, oregano, garlic powder, paprika, salt, and pepper. Stir the veggies, reduce the heat to medium, and cook covered with a lid for about 5-7 minutes, stirring occasionally. 

3. Turn off the heat and place the ،er on top. Cover with a lid a،n and allow the ،er to melt (wait for 1 minute).

4. Lastly, stir in the fresh herbs. Serve.

Tips for the best Sauteed Vegetables

• Pick good quality vegetables. Make sure you are looking for unblemished, firm-skinned vegetables that are ripe and unbruised.
• C،p the vegetables to similar sizes. When sautéing vegetables, you want them to cook at about the same s،d to avoid burning some while others are raw. Make them the same bite-size pieces for even cooking.
• Let the carrots cook first. This root vegetable needs extra time to soften so don’t add the others until it’s had a few minutes to tenderize. This extra cooking time will also let it release some sweet flavor.
• Keep these veggies covered. This creates steam that enables the vegetables to cook and soften in less time than if they were uncovered.

Variations to this recipe

• Add some protein. Make this a main course by adding some black beans, salmon, tofu, chicken, beef, or pork to the recipe. It will be filling enough to eat all on its own.
• Add different herbs and ،es. Besides the ones I used, you could also season this dish with dried or fresh basil, onion powder, curry powder, turmeric, thyme, cilantro, and more.
• Subs،ute other vegetables. Other veggies that would work well in this recipe include mushrooms, cauliflower, broccoli, onions, asparagus, peas, green beans, and cabbage.
• Make this dish ،y. You can make this Sautéed Vegetables recipe with some ،e by adding a little cayenne pepper, Sriracha, or red pepper flakes.

How to store and reheat it

You can store any leftover Sautéed Vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop until warmed through. 

What to serve this with

This delicious Sauteed Vegetables dish is perfect for any season or meal. I ،pe you love this recipe as much as my family and I do.

Let me know ،w you enjoyed it by leaving a star rating or a comment. The printable recipe and nutrition information are located below.

More tasty veggie-loaded recipes:

Sautéed Vegetables

Tania Sheff

These Sauteed Vegetables are seasoned to perfection and deliciously tender. This recipe makes an amazing side dish that works with just about any main dish.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 98 kcal

Ingredients  

<،on href="#" cl،="wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active" data-multiplier="1" data-servings="4" data-recipe="24900" style="background-color: #616161;color: #ffffff;" aria-label="Adjust servings by 1x">1x<،on href="#" cl،="wprm-recipe-adjustable-servings wprm-toggle" data-multiplier="2" data-servings="4" data-recipe="24900" style="background-color: #616161;color: #ffffff;border-left: 1px solid #616161;" aria-label="Adjust servings by 2x">2x<،on href="#" cl،="wprm-recipe-adjustable-servings wprm-toggle" data-multiplier="3" data-servings="4" data-recipe="24900" style="background-color: #616161;color: #ffffff;border-left: 1px solid #616161;" aria-label="Adjust servings by 3x">3x

• 2 medium carrots, ،led and sliced
• 1 small zuc،i, sliced in half circles
• 1 small summer squash, sliced in half circles
• 1 large bell pepper, cut into medium pieces
• 1 tbsp. avocado oil or olive oil
• ½ tsp. oregano
• ½ tsp. garlic powder
• ½ tsp. paprika
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper
• 1 tbsp. ،er
• 2 tbsp. c،pped dill or parsley

Instructions 

• Heat the avocado oil in a large, non-stick or cast iron s،et over medium-high heat. Add the carrots and cook for about 3 minutes. 

  1 tbsp. avocado oil, 2 medium carrots, ،led and sliced

• Now, add the zuc،i, summer squash, bell peppers, oregano, garlic powder, paprika, salt, and pepper. Stir the veggies, reduce the heat to medium, and cook covered with a lid for about 5-7 minutes, stirring occasionally. 

  1 small zuc،i, sliced in half circles, 1 small summer squash, sliced in half circles, 1 large bell pepper, cut into medium pieces, ½ tsp. oregano, ½ tsp. garlic powder, ½ tsp. paprika, ½ tsp. sea salt, ¼ tsp. pepper

• Turn off the heat and place the ،er on top. Cover with a lid a،n and allow the ،er to melt (wait for 1 minute).

  1 tbsp. ،er

• Lastly, stir in the fresh herbs. Serve.

  2 tbsp. c،pped dill or parsley

Notes

Variations to this recipe

• Add some protein. Make this a main course by adding some black beans, salmon, tofu, chicken, beef, or pork to the recipe. It will be filling enough to eat all on its own.
• Add different herbs and ،es. Besides the ones I used, you could also season this dish with dried or fresh basil, onion powder, curry powder, turmeric, thyme, cilantro, and more.
• Subs،ute other vegetables. Other veggies that would work well in this recipe include mushrooms, cauliflower, broccoli, onions, asparagus, peas, green beans, and cabbage.
• Make this dish ،y. You can make this Sautéed Vegetables recipe with some ،e by adding a little cayenne pepper, Sriracha, or red pepper flakes.

How to store and reheat it

You can store any leftover Sautéed Vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop until warmed through. 

Nutrition

Calories: 98kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gC،lesterol: 8mgSodium: 289mgPot،ium: 373mgFiber: 3gSugar: 5gVitamin A: 6905IUVitamin C: 65mgCalcium: 36mgIron: 1mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!