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 healthy side dish.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings and Fat
- 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 into strips.
- Heat the skillet. Place a skillet over medium-high heat and allow it to become very hot. Add the cooking oil and swirl to coat the surface evenly.
- Sauté the carrots. Add the sliced carrots to the skillet and sauté for about 3 minutes until they start to soften.
- Add remaining vegetables and spices. Add the bell pepper, zucchini, yellow squash, dried basil, dried oregano, and garlic powder to the skillet. Continue to sauté for another 3 minutes or until the vegetables just begin to soften but still retain some crispness.
- Finish with butter and seasoning. Remove the skillet from heat, add the butter, and toss the vegetables until the butter melts and evenly coats them. Season with salt and freshly cracked black pepper to taste. Garnish with fresh chopped parsley before serving if desired.
Notes
- Use any combination of fresh vegetables you like to customize this dish.
- To maintain a crisp texture, do not overcook the vegetables; they should be tender but still slightly firm.
- Butter can be substituted with olive oil for a dairy-free version.
- Fresh herbs like thyme or rosemary can be used in place of dried basil and oregano.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- 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
