I’m always looking for easy ways to add more veggies into my meals, and sautéing them has proven to be one of the best options. I can use any vegetables I have on hand, add a few herbs and spices, then throw them in a pan. These sautéed vegetables cook fast, and they come out nice and crisp. This healthy side dish pairs well with anything and everything, so I can always rely on this recipe to round out dinner.
Ingredients for Sautéed Veggies
Vegetables: I used a mix of carrots, onions, asparagus, summer squash, bell peppers, and mushrooms, but you can sauté any combination of vegetables. It helps to cut them into similarly-sized pieces so that they all cook evenly. Butter & Oil: Olive oil is a great option for sautéing, but other types of oil work well too. Butter adds a richer flavor, but you can use more oil instead. Seasonings: Paprika, red pepper flakes, thyme, oregano, and salt & pepper is a good mix for simple flavor. Feel free to use your preferred mix of herbs and spices instead. Parmesan: I finish with a sprinkling of Parmesan, but this is optional.
Tips for Success
Sautéed vegetables generally cook quickly, and work best over medium-high heat. Let the pan heat up before adding all of the vegetables so that they cook evenly. You can use any mix of veggies for this recipe, so use what’s in your fridge or prioritize in-season produce for the freshest mix. Keep in mind that root vegetables, like carrots or turnips, take longer to cook that vegetables like peppers or asparagus.
How to Store and Reheat
Store sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Reheat quickly in the microwave, or on the stovetop over medium heat.
Serving Suggestions
I make these sautéed vegetables to serve as a side dish with just about any main dish, including oven-cooked steak, Caesar chicken, and stovetop burgers. There’s really no wrong time to make them! These mixed veggies are also a good option for meal prep and pair well with simple baked chicken breast.
How to Sauté Vegetables Step by Step
Sauté Carrots and Onions: Heat 2 tablespoons of olive oil in a large sauté pan set over medium-high heat. Then add 1 cup of sliced carrots and ½ of a thinly-sliced onion, and sauté for 4 minutes. Add the Vegetables and Season: Add 3 tablespoons of unsalted butter to the pan and let it melt. Then add 1 halved & sliced zucchini, 1 halved & sliced yellow squash, 1 sliced red bell pepper, 1 bunch of asparagus, 8 ounces of sliced mushrooms, and 1 tablespoon of minced garlic. Then season with 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of paprika, a pinch of crushed red pepper flakes, ½ teaspoon of minced thyme, and ½ teaspoon of minced oregano; and toss to combine. Saute: Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally. Serve: Remove sautéed vegetables from the heat and sprinkle with ¼ cup of shredded Parmesan cheese prior to serving (if desired).
