Description
A quick and easy recipe for simple sautéed vegetables featuring carrots, zucchini, yellow squash, and red bell pepper. Lightly seasoned and finished with butter and fresh parsley, this dish makes a perfect healthy side or light meal addition.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings and Fats
- 1 tablespoon cooking oil
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the red bell pepper.
- Heat the skillet: Place a skillet over medium-high heat. When hot, add the cooking oil and swirl to coat the surface.
- Sauté carrots: Add the sliced carrots to the skillet and sauté for 3 minutes to start softening.
- Add remaining vegetables and seasonings: Add the bell pepper, zucchini, yellow squash, dried basil, dried oregano, and garlic powder. Continue sautéing for another 3 minutes until vegetables just begin to soften but remain crisp.
- Finish with butter and seasoning: Remove the skillet from heat. Add the butter and toss to melt and coat the vegetables. Season with salt and freshly cracked black pepper to taste.
- Garnish and serve: Sprinkle with fresh chopped parsley if desired and serve immediately.
Notes
- For a vegan version, replace the butter with additional cooking oil or a plant-based butter substitute.
- Adjust seasonings to your preference, adding more herbs or spices as desired.
- Use fresh herbs if available for a brighter flavor.
- Do not overcook the vegetables; they should be tender-crisp to retain texture and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 8 mg
