Crisp-tender broccoli, sweet peppers, and earthy mushrooms come together in a symphony of flavors and textures in this Speedy Sautéed Vegetable Medley. The vibrant colors and fresh taste make it a welcome addition to any plate. This isn’t just a simple side dish; it’s a celebration of simple, wholesome ingredients cooked to perfection.
What makes this recipe shine is the quick sauté technique, which preserves the vegetables’ natural sweetness and keeps them delightfully crisp. A touch of garlic and oregano elevates the flavors, creating a savory profile that complements a wide range of main courses. Perfect for a quick weeknight meal alongside grilled chicken or fish, or as a colorful addition to a weekend brunch spread. And for another quick side, try these bloody mary deviled eggs.
Why you’ll love this Speedy Sautéed Vegetable Medley with Sauteed Vegetables Recipe
- Ready in just 15 minutes – perfect for busy weeknights.
- Packed with vitamins and nutrients for a healthy and satisfying side dish.
- A versatile sauteed vegetables recipe that complements almost any main course.
- Easy to customize with your favorite vegetables.
- Simple ingredients and straightforward instructions make it a foolproof recipe.
- Naturally gluten-free and vegan-friendly.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley, for garnish
Sauteed vegetables recipe makes every moment feel indulgent. Substitutions: Feel free to swap out the bell peppers for orange or green peppers. If you don’t have fresh broccoli, frozen broccoli florets work just as well (thaw them slightly first). For a deeper, more intense flavor, use a mix of different mushroom varieties.
How to make Speedy Sautéed Vegetable Medley
Step 1: Sauté the Onions
Heat olive oil in a large skillet over medium-high heat. Add sliced onion and cook until softened, about 3 minutes.
Chef’s Tip: Don’t overcrowd the pan. If the onions are packed too tightly, they’ll steam instead of sauté, resulting in a less flavorful dish.
Step 2: Add the Remaining Vegetables
Add minced garlic, bell peppers, broccoli florets, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
Chef’s Tip: Keep stirring frequently to ensure even cooking and prevent burning. The goal is to have the vegetables tender, but still with a slight bite.
Step 3: Season and Finish
Stir in dried oregano, salt, and pepper. Cook for another minute to allow the flavors to meld.
Step 4: Garnish and Serve
Remove from heat and garnish with fresh parsley, if desired. Serve immediately.
Chef’s Tip: A squeeze of fresh lemon juice at the end adds a bright, zesty note that enhances the overall flavor.
Tips for Success
- Don’t overcrowd the pan: Sauté the vegetables in batches if necessary to ensure even cooking.
- Use high heat: This helps the vegetables to caramelize and develop a richer flavor.
- Keep stirring: This prevents the vegetables from sticking to the pan and ensures they cook evenly.
- Season generously: Don’t be afraid to add more salt and pepper to taste.
Serving Suggestions
This sautéed vegetable medley is incredibly versatile. Serve it as a side dish with grilled chicken, steak, or fish. It’s also a great addition to pasta dishes, salads, or grain bowls. For a simple and satisfying meal, toss it with cooked quinoa or couscous.
For a fun twist, you could even add this vegetable medley to baked chili rellenos.
Storage & Reheating
Store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté them in a skillet over medium heat until warmed through. You can also microwave them, but they may lose some of their crispness.
Frequently Asked Questions
Can I freeze this?
Freezing is not recommended as the vegetables will lose their texture and become mushy.
Is this recipe spicy?
No, this recipe is not spicy. However, you can easily add a pinch of red pepper flakes for a kick.
Can I use other herbs?
Absolutely! Thyme, rosemary, or basil would all be delicious additions.
This Speedy Sautéed Vegetable Medley is a quick, healthy, and delicious way to add more vegetables to your diet. The combination of crisp-tender textures and savory flavors makes it a crowd-pleaser. It’s a perfect example of how simple ingredients and techniques can create a truly satisfying dish. Now, grab your skillet and get cooking! Let us know how yours turns out in the comments below.
Speedy Sautéed Vegetable Medley
Craving a healthy and delicious side dish that’s ready in minutes? This vibrant sautéed vegetable medley is packed with flavor and nutrients. Crisp-tender broccoli florets, colorful bell peppers, sweet onions, and earthy mushrooms are quickly sautéed in olive oil with garlic and herbs for a satisfying and wholesome addition to any meal. This recipe is perfect for busy weeknights, offering a simple way to boost your vegetable intake without sacrificing taste or time. Enjoy the naturally vibrant flavors and textures of these perfectly cooked vegetables – a culinary delight in every bite! (250+ characters).
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced onion and cook until softened, about 3 minutes.
- Add minced garlic, bell peppers, broccoli florets, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
- Stir in dried oregano, salt, and pepper. Cook for another minute to allow the flavors to meld.
- Remove from heat and garnish with fresh parsley, if desired. Serve immediately.
Notes
For a spicier kick, add a pinch of red pepper flakes along with the oregano. Feel free to substitute other vegetables, such as zucchini, carrots, or snap peas. Store leftovers in an airtight container in the refrigerator for up to 3 days. These sautéed vegetables are excellent served alongside grilled chicken, fish, or tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg