Description
A colorful and healthy sautéed vegetable medley featuring bell peppers, broccoli, and carrots.
Ingredients
Scale
- 1 cup bell peppers (red, yellow, green)
- 1 cup broccoli (fresh florets or frozen)
- 1 cup baby carrots or parsnips
- 1 onion (yellow or red, or shallots)
- 2 cloves garlic (fresh minced or garlic powder)
- 2 tablespoons olive oil (extra virgin, or avocado/coconut oil)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian herbs (oregano or basil)
- 1/2 teaspoon chili flakes (optional)
Instructions
- Start by washing and chopping all your vegetables into bite-sized pieces.
- In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium heat until it shimmers.
- Add diced onion and minced garlic to the hot oil and sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the bell peppers and carrots first, sautéing for about 4-5 minutes, stirring occasionally.
- After the initial sauté, add the broccoli florets and continue to stir and cook for another 4-5 minutes, or until all the vegetables are tender yet still crisp.
- Season with salt, pepper, and any additional herbs or spices, tossing well to ensure everything is evenly coated.
- Once the vegetables are cooked to your liking, remove the skillet from heat and serve warm.
Notes
- This dish can be served as a side or mixed into pasta for a delicious meal.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg