Sautéed Vegetables

These simple sautéed vegetables combine a medley of colorful fresh vegetables sautéed in butter and seasonings for an easy and delicious side dish that cooks up in under 20 minutes.
Contents
Why You’ll Love This Recipe Ingredients Needed Substitutions How to Make Sautéed Vegetables Brittany’s Tips! How to Serve Roasted Veggies How to Store Leftovers Frequently Asked Questions More Delicious Vegetable Recipes to Try

Sautéed vegetables are a staple in my kitchen, offering a quick, delicious and healthy side dish that pairs well with just about any meal. This recipe is so easy to make and such a great way to use up whatever vegetables you have in your fridge.

I love serving these veggies alongside my marinated chicken or air fryer salmon for dinner, but I also love meal prepping a batch to add to salads or bowls throughout the week like this grilled chicken salad or chicken protein bowl. I could also just eat an entire batch of these veggies straight up by myself… they’re seriously addicting!

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Why You’ll Love This Recipe

Flexible – You can use whatever vegetables you have on hand, making this dish incredibly flexible and perfect for using what you already have.
Nutritious – Packed with a variety of vegetables, this recipe is full of vitamins and nutrients your body will thank you for.
Quick and Easy – This recipe is super simple and comes together quickly with minimal ingredients, which makes it perfect for busy weeknights.
Flavorful – Between the garlic, herbs and butter the veggies are so flavorful and delicious! After sautéing they become tender and caramelized… I’m obsessed!

Ingredients Needed

olive oil – for sautéing the veggies. I prefer olive oil, but you can use avocado oil or really any oil of choice.
red or yellow onion – adds a sweet and savory base to the dish. I usually use a red onion, but yellow or white onions will also work.
carrots – carrots bring a touch of sweetness and added nutrients to the mix.
garlic – this adds a ton of flavor to the veggies! Fresh garlic cloves are best, but frozen garlic cubes or garlic powder also works. If using garlic powder start with 1 teaspoon.
zucchini and yellow squash – feel free to use just one of these if you don’t have both on hand!
bell pepper – adds more color and brings a slight sweetness to the mixture. I love using red, yellow, or orange bell peppers for their sweetness.
broccoli – brings a nice crunch and is packed with nutrients. It’s a great way to get in those greens!
seasonings – you’ll need dried basil, dried oregano, salt and pepper to season these veggies.
butter – adding butter at the end gives the veggies a rich finishing touch. If you’re using unsalted butter, you might want to add a pinch more salt to taste.

Substitutions

Switch up the veggies: Feel free to mix and match with whatever vegetables you have on hand. Cauliflower, snap peas green beans, cauliflower, mushrooms or asparagus are all great alternatives.
Use different seasonings: Feel free to swap out the dried basil and oregano with different herbs or spices depending on what flavor profile you’re going for.
Make it dairy-free: To make this recipe dairy-free, simply omit the butter and use an additional tablespoon of olive oil or a dairy-free butter substitute.

How to Make Sautéed Vegetables

Step 1: Add oil to a large skillet over medium-high heat. Once hot, add onion and carrots and cook for about 5-6 minutes.

Step 2: Add garlic, zucchini, squash, bell pepper and broccoli to the skillet along with the seasonings. Let the veggies cook for about 6-8 minutes or until browned and tender. Once cooked, add butter and adjust seasonings as needed. Serve immediately and enjoy!

Brittany’s Tips!

Use the right pan: A large, heavy skillet or cast iron pan works best for sautéing. This allows for even heat distribution and gives the vegetables space to cook without overcrowding, which can cause them to steam instead of brown. If you don’t have a large pan then simply cook in batches, this may take longer but will be totally worth it!
Use high heat: I find that medium-high heat is key for cooking these veggies, depending on the type of skillet you’re using. High heat helps to evaporate any moisture that gets released from the veggies quickly so they don’t get too mushy and soft and instead stay nice and crisp.
Cook veggies in the right order: Sauté your firmer vegetables first (like onion and carrots) then add the softer veggies (like zucchini, squash and bell pepper) so they don’t get too mushy.
Don’t toss too much: Only toss the veggies occasionally. If you toss them too often they won’t start to brown and caramelize.

How to Serve Roasted Veggies

These veggies work well with a variety of recipes. Here are just a few options to try for yourself:

Over rice – Serve these sautéed vegetables over a bed of fluffy rice. Brown rice, jasmine rice, or even wild rice work wonderfully to soak up all the delicious flavors. For a low-carb option serve these veggies over cauliflower rice.
In a bowl – Try adding these veggies to a bowl recipe like this buddha bowl or falafel bowl.
With pasta – Toss the vegetables with your favorite pasta for a quick and easy veggie pasta dish. Top with a sprinkle of parmesan cheese for added flavor.
As a side – serve these veggies as a side with your favorite protein. Here are some ideas: spinach and feta turkey burger, air fryer chicken breast, crispy baked tofu, grilled shrimp or blackened salmon.
In a wrap or pita – Stuff the veggies into a whole grain wrap or pita for a delicious and healthy lunch option. Add some hummus or your favorite spread and grilled chicken for a full meal.

How to Store Leftovers

I could eat an entire plate of these vegetables by myself and usually never have leftovers, but if you have leftovers store them in an airtight container in the refrigerator for about 3-4 days.

To reheat, just cook over the stovetop for 5-10 minutes until warm. You can also reheat them in the air fryer or microwave. Just note that the veggies will get soft if you reheat them in the microwave.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! This recipe is very flexible. You can use whatever vegetables you have on hand. Mushrooms, asparagus, green beans, cauliflower, snap peas, asparagus or cherry tomatoes would all be delicious additions.

How do I prevent the vegetables from getting mushy?

Make sure not to overcrowd the pan and cook the vegetables over medium-high heat. Toss them occasionally, but let them sit long enough to get a nice browning.

Can I use frozen vegetables?

I wouldn’t recommend using frozen veggies. Fresh is best for this recipe as they’ll have a better texture after cooking. Frozen veggies will release a lot more moisture resulting in veggies that are softer and not as crisp.