Side Dish

Sautéed Garden Vegetables

Name: Sautéed Garden Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tbsp unsalted butter; 1 pcs yellow onion medium, thinly sliced; 1 pcs yellow squash medium, thinly sliced; 1 pcs zucchini medium, thinly sliced; 1 pcs green bell pepper medium, cored and cut into strips; 1 pcs tomato large, chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tsp italian seasoning; 0.25 cup parmesan cheese grated (optional)

A simple and quick side dish featuring a classic mix of summer vegetables like zucchini, yellow squash, and bell pepper. Lightly seasoned and sautéed until tender, this recipe comes together in under 30 minutes for a healthy addition to any meal.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 131 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspunsalted butter
1 pcsyellow onion, medium, thinly sliced
1 pcsyellow squash, medium, thinly sliced
1 pcszucchini, medium, thinly sliced
1 pcsgreen bell pepper, medium, cored and cut into strips
1 pcstomato, large, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground
1 tspitalian seasoning

garnish

0.25 cupparmesan cheese, grated(optional)

Equipment

large skillet · cutting board · knife

The method

Step by step

1
Prepare all the vegetables as described in the ingredient list.
About 10 min
Cook’s note: Keeping the slices a uniform thickness will help them cook evenly.
2
Place a large skillet over medium heat and add the butter to melt.
About 1 min
3
Add the sliced onion, yellow squash, zucchini, and green bell pepper strips to the skillet.
About 1 min
Cook’s note: Don't overcrowd the pan; use a large enough skillet so the vegetables can sauté rather than steam.
4
Sauté for 10-12 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.
About 12 min
5
Add the chopped tomato to the skillet.
6
Stir everything together and cook for another 1-2 minutes, just until the tomato is warmed through.
About 1 min
Cook’s note: Avoid overcooking the tomato, as it can become mushy and release too much water.
7
Remove the skillet from the heat and stir in the salt, black pepper, and Italian seasoning.
8
Sprinkle with grated Parmesan cheese, if using, and serve immediately.

Per serving

Nutrition

74%Score

Calories: 130.8kcal
Protein: 4.8g
Carbs: 11.1g
Fat: 8.4g
Fibre: 2.9g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.