Description
A quick and easy recipe for simple sautéed vegetables featuring carrots, zucchini, yellow squash, and red bell pepper, seasoned with dried herbs and garlic powder, finished with butter and fresh parsley for a flavorful and nutritious side dish.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings and Cooking
- 1 Tbsp cooking oil
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 1 Tbsp butter
- 1 Tbsp 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 into strips.
- Heat the skillet: Place a skillet over medium-high heat. Once very hot, add the cooking oil and swirl to evenly coat the surface.
- Sauté carrots: Add the sliced carrots to the skillet and sauté for about 3 minutes to begin softening them.
- Add remaining vegetables and seasonings: Add the red bell pepper, zucchini, yellow squash, dried basil, dried oregano, and garlic powder to the skillet. Continue sautéing for another 3 minutes, until vegetables just begin to soften but remain slightly crisp.
- Finish and season: Remove the skillet from heat. Add the butter and toss the vegetables until melted and well coated. Season with salt and freshly cracked black pepper to taste.
- Garnish and serve: Optionally sprinkle with fresh chopped parsley before serving to add a fresh herbal note.
Notes
- Use fresh vegetables for the best flavor and texture.
- Adjust the cooking time slightly if you prefer vegetables softer or crunchier.
- Butter can be substituted with olive oil or a vegan butter alternative for a dairy-free version.
- Fresh herbs like thyme or rosemary can be used instead of dried basil and oregano.
- This dish pairs well as a side for grilled meats, fish, or as a vegetarian main when combined with grains or beans.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 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: 10 mg
