Categorized:

  • Healthy
  • Sides & Sauces

Tagged:

  • bell peppers
  • broccoli
  • carrots
  • lemons
  • olive oil
  • parmesan cheese
  • parsley
  • red onions
  • squash
  • thyme
Photo: Sautéed Vegetables shown from above in a black skillet sitting on a marble tabletop. - 1

Sauteed Vegetables

Ingredients

  • 3 Tbsp olive oil
  • 1 medium red bell pepper, chopped
  • 2 medium carrots, peeled and sliced fairly thin (1 cup)
  • 1/2 medium red onion, chopped (1 cup)
  • 2 1/2 cups broccoli florets (cut into bite size pieces)
  • 1 medium yellow squash, thick portion halved, all sliced
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup grated parmesan cheese, optional, for serving

Instructions

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

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