This easy Sautéed Vegetables recipe is a delectable rainbow of fresh veggies, cooked in olive oil, seasoned with herbs, spices and topped with parmesan. It’s a healthy and delicious side dish!
Easy Sautéed Vegetables
Sautéed vegetables are a bright and flavorful side dish that goes with pretty much anything!
This mouth-watering medley of veggies is ready in a flash and packed with healthy goodness. Paprika, garlic, thyme, and a host of other seasonings really turn this dish into something special, plus it’s a great gluten-free side.
Looking for more side dishes? Why not also try my Loaded Scalloped Potatoes and my Cucumber Salad Recipe.
Why You’ll Love this Sautéed Veggie Recipe:
- AN EASY SIDE DISH: It’s all whipped up in one pot and couldn’t be simpler! Just toss the sliced veggies in a sauté pan, season, and serve!
- HEALTHY: This hearty side is all veggie and loaded with goodness.
- VERSATILE: It’s a great side that works with so many dinner recipes, plus you can swap in all kinds of your fave vegetables!
This is a delicious way to get in a whole heap of veggies!
How to Make Sautéed Vegetables
Be sure to see the recipe card below for full ingredients & instructions!
- In a large pan with oil, sauté your carrots and onions.
- Add remaining vegetables and the seasoning.
- Cook until tender.
- Sprinkle with Parmesan and serve.
These veggies take about 10 minutes to cook at medium-high heat. This ensures they still have a little bit of crunch. To avoid soggy vegetables, make sure the heat is high enough.
Fresh veggies are best for this recipe. Frozen vegetables tend to become mushy when sautéed.
For a little more spice, add a sliced jalapeño pepper or another pinch of crushed red pepper flakes in step 2.
Serving Suggestions
This is such a super side dish! It goes with so many mains, including chicken, salmon, steak, and more. Here are some favorites:
Not only are these sautéed vegetables nutritious, but they are also utterly delicious! They’re the perfect side for holidays too.
How to Make Ahead
You can slice and dice the veggies ahead of time, then store them in an airtight container in the fridge for up to a day before you want to sauté them.
Storage Instructions
Store sautéed vegetables in an airtight container in the refrigerator for up to 3 days.
Tips/Troubleshooting
- Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well.
- You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
- Add a spritz of fresh lemon to add another level of flavor to the dish–it works great with Parmesan.
This sautéed vegetables recipe is a hearty and delicious vegetarian side dish. It’s great all year round, just swap in your seasonal veggies, and away you go! Plus it works with a plethora of main dishes. All cooked up in one pan and loaded with flavor, it’s perfect for a satisfying and super simple side!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Sautéed Vegetables Recipe
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
This easy Sautéed Vegetables recipe is a delectable rainbow of fresh veggies, cooked in olive oil, seasoned with herbs, spices and topped with parmesan. It’s a healthy and delicious side dish!
Instructions
Heat the oil in a large sauté pan set over medium-high heat. Add the carrots and onions and sauté for 4 minutes.
2 tablespoons olive oil, 1 cup sliced carrots, ½ onion
Add the butter to the pan. Once melted, add the remaining vegetables and garlic. Season with salt, pepper, paprika, pepper flakes, thyme, and oregano and toss to combine.
3 tablespoons unsalted butter, 1 zucchini squash, 1 yellow squash, 1 red bell pepper, 1 bunch asparagus, 8 ounces mushrooms, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, Pinch crushed red pepper flakes, ½ teaspoon minced thyme, ½ teaspoon minced oregano
Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally as needed.
Remove the pan from the heat and sprinkle with Parmesan cheese prior to serving.
¼ cup shredded Parmesan cheese
Becky’s tips
Tips:
- Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well.
- You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
- Add a spritz of fresh lemon to add another level of flavor to the dish, it works great with Parmesan.
Nutrition Information
Calories: 244kcal (12%) Carbohydrates: 17g (6%) Protein: 9g (18%) Fat: 18g (28%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 27mg (9%) Sodium: 717mg (31%) Potassium: 879mg (25%) Fiber: 6g (25%) Sugar: 9g (10%) Vitamin A: 7776IU (156%) Vitamin C: 67mg (81%) Calcium: 147mg (15%) Iron: 4mg (22%)
