Description
A quick and easy recipe for simple sautéed vegetables featuring carrots, zucchini, yellow squash, and red bell pepper, seasoned with dried herbs and finished with butter and fresh parsley for a light, flavorful side dish.
Ingredients
Scale
Vegetables
- 3 carrots
- 1 zucchini
- 1 yellow squash
- 1/2 red bell pepper
Seasonings and Fats
- 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 Vegetables: Peel and slice the carrots, chop the zucchini and yellow squash into half-rounds, and slice the red bell pepper.
- Heat Skillet: Heat a skillet over medium-high heat until very hot, then add the cooking oil and swirl to coat the surface.
- Sauté Carrots: Add the sliced carrots and sauté for about 3 minutes to start softening them.
- Add Remaining Vegetables and Seasonings: Add the bell pepper, zucchini, yellow squash, dried basil, dried oregano, and garlic powder to the skillet. Continue to sauté for 3 more minutes until the vegetables begin to soften without becoming limp.
- Finish with Butter and Seasoning: Remove the skillet from the heat, add the butter, and toss until melted and coating the vegetables. Season with salt and freshly cracked black pepper to taste.
- Garnish and Serve: Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Use fresh herbs instead of dried if available for a brighter flavor.
- You can substitute the cooking oil with olive oil for a healthier fat option.
- For a vegan version, omit the butter or substitute with a plant-based butter.
- Adjust seasoning at the end to avoid over-salting.
- Vegetables can be swapped or added depending on preference and seasonality.
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 5 mg
