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Healthy Sautéed Vegetables

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A colorful blend of sautéed vegetables including carrots, asparagus, zucchini, mushrooms, and bell peppers, cooked to perfection for a nutritious side dish.

Ingredients

Scale
  • 3 cloves garlic, finely chopped
  • 1 cup thinly sliced carrot rounds
  • 1 pound asparagus spears, cut into 1-inch segments
  • 1 red bell pepper, sliced into strips
  • 1 medium zucchini, cut into thin rounds
  • 8 ounces fresh mushrooms, sliced
  • 3 green onions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon powdered onion
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • 1/2 teaspoon dried Italian herb blend
  • 1/4 teaspoon smoked paprika

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the chopped garlic and sauté for about 30 seconds, releasing its aroma.
  3. Introduce the carrot rounds and stir frequently for 2-3 minutes until they begin to soften.
  4. Incorporate the asparagus and zucchini, stirring for another 3-5 minutes.
  5. Add the bell pepper and mushrooms, cooking for 2-3 additional minutes.
  6. Season with sea salt, black pepper, powdered onion, crushed red pepper flakes, Italian herbs, and smoked paprika. Stir to combine.
  7. Remove from heat, drizzle lemon juice over the vegetables, and sprinkle with Parmesan cheese. Toss gently to serve.

Notes

For best results, cut vegetables uniformly for even cooking. Serve with quinoa or brown rice for a complete meal.

Nutrition

Find it online: https://sousviderecipe.com/healthy-sauteed-vegetables/