Ingredients
Scale
- 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