Simple Sauteed Vegetables Recipe

Here’s a quick and easy-to-make recipe for the best sautéed vegetables. This is the perfect side dish to go with just about anything. It’s loaded with fresh crisp flavors from favorites like asparagus, mushroom, and squash, making even the youngest critic happy to eat their vegetables at dinnertime!

Our simple sautéed veggies complement so many meals. Some of our favorite main course recipes to serve them with are Beer Marinated Grilled Chicken, The Best Meatloaf Recipe, and Parmesan Pork Chops.

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MORE VEGETABLE RECIPES
Easy Vegetable Casserole | Glazed Carrots

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INGREDIENTS FOR SAUTéED VEGetables

You will need:

• 3 tbsp olive oil
• 1 cup baby carrots, sliced
• 1.5 cups asparagus, trimmed and cut into 1 inch pieces
• 2 small zucchini, chopped into half moons
• 1 small yellow squash, chopped into half moons
• 8 oz cremini mushrooms, sliced
• 1 red bell pepper, sliced, then cut into 1 inch pieces
• 5-6 green onions, chopped
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp pepper
• ½ tbsp Italian seasonings

INGREDIENT SUBSTITUTIONS & Additions

VEGETABLES: You can most definitely play around with the veggies included in your sautéed medley. This can be really fun, especially if you have fresh veggies from a summer garden. You could include pea pods, fresh green beans, cauliflower, or green and yellow bell peppers.

SEASONING: The combination of minced garlic and Italian seasoning with a bit of salt and pepper creates the perfect blend of seasonings for your veggies. You could also substitute dill, thyme, or any other seasoning you prefer for the Italian seasoning.

OIL: When choosing the best oil for sautéing vegetables, you want to choose something that is flavorful and has a low smoke point. Some options besides olive oil would include canola oil, safflower oil, peanut oil, and sesame oil.

HOW TO MAKE SAUTÉED VEGGIES

STEP ONE: In a large skillet, over medium heat, add olive oil. When simmerming, it’s ready for you to add in the vegetables.

STEP TWO: After slicing and chopping all of your vegetables, you will add in your carrots,  asparagus, and red bell pepper to the skillet and cook for 6-8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.

STEP THREE: Add zucchini, yellow squash, green onions and stir well. Allow to cook for 5 minutes, stirring often.

STEP FOUR: Next, add mushrooms, minced garlic, butter, salt, pepper, and Italian seasonings. Cook vegetable mixture for 5-7 minutes, stirring often.

STEP FIVE: Serve immediately.

STORING THIS RECIPE

In the fridge

If you have leftover veggies, you will want to store them in an airtight container in the fridge. When ready to eat, simply heat them up in the microwave, or oven. I like to reheat using the oven because it keeps the veggies nice and crisp. The veggies will stay fresh for about 3-5 days.

In the freezer:

Vegetables will stay fresh for up to 12 months. This is a great option for your sautéed veggies. Make sure to store them in a freezer safe airtight bag. When sautéeing frozen veggies, follow the same instructions as above, and cook until the veggies are cooked all the way through.

You can’t go wrong with this sautéed vegetable recipe. It’s so quick, easy, and is the perfect side dish for so many meals! Mix up your favorite fresh summer vegetables with just the right seasonings and you’ll have a delicious, homemade medley in no time.

More Easy dinners you’ll love

• Crockpot Swedish Meatballs
• Goulash
• Sweet and Sour Meatballs 
• Italian Sheet Pan Dinner
• Sheet Pan Fajitas

Print

Simple Sauteed Vegetables

Dinner is a breeze when pairing the best sauteed veggies with any of your favorite meals!

Course Side Dish

Cuisine American

Keyword Simple Sauteed Vegetables Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 147kcal

Ingredients

• 3 tbsp olive oil
• 1 cup baby carrots sliced
• 1 1/2 cups asparagus trimmed & cut into 1-inch pieces
• 2 small zucchini chopped into half moons
• 1 small yellow squash sliced then cut into 1-inch pieces
• 8 oz cremini mushrooms sliced
• 1 red bell pepper sliced then cut into 1-inch pieces
• 5-6 green onions chopped
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tbsp Italian seasonings

Instructions

• In a large skillet over medium heat add olive oil. When shimmering it’s ready to add vegetables.
• Add carrots, asparagus, and red bell pepper to the skillet and cook for 6-8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
• Add zucchini, yellow squash, green onions and stir well. Allow to cook for 5 minutes, stirring often.
• Next add mushrooms, minced garlic, butter, salt, pepper, and italian seasoning. Cook vegetable mixture for 5-7 minutes stirring often.
• Serve immediately.

Notes

TIP: In a hurry? Save on prep time by using frozen vegetables right from the freezer and follow directions above!

Nutrition

Calories: 147kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 450mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4230IU | Vitamin C: 47mg | Calcium: 53mg | Iron: 2mg

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