Simple Sautéed Vegetables
These simple sautéed vegetables are an easy, delicious, and colorful side dish that can go with just about anything you make for dinner!
Servings: 4 1 cup each
Calories: 102.55kcal
Equipment
- Chef's Knife
- White Cutting Boards
Ingredients
- 3 carrots $0.24
- 1 zucchini $0.93
- 1 yellow squash $1.10
- 1/2 red bell pepper* $0.74
- 1 Tbsp cooking oil $0.04
- 1/4 tsp dried basil $0.03
- 1/8 tsp dried oregano $0.02
- 1/8 tsp garlic powder $0.02
- 1/8 tsp salt $0.02
- 1/8 tsp freshly cracked black pepper $0.02
- 1 Tbsp butter $0.12
- 1 Tbsp chopped fresh parsley (optional) $0.05
Instructions
- Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
- Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
- Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
- Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.
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Notes
*You can use a full pepper. I happened to have a leftover half pepper from something else, which is why it's listed as ½ in the recipe.
Nutrition
Serving: 1cup | Calories: 102.55kcal | Carbohydrates: 9.98g | Protein: 2.15g | Fat: 6.9g | Sodium: 166.88mg | Fiber: 3g