Description
A simple and delicious sautéed vegetable recipe featuring a colorful mix of zucchini, bell pepper, carrot, mushrooms, and aromatic onion and garlic, lightly seasoned with thyme, salt, and pepper for a quick and healthy side dish.
Ingredients
Scale
Vegetables
- 1 medium onion
- 2 cloves garlic
- 1 medium zucchini
- 1 medium bell pepper
- 1 medium carrot
- 1 cup mushrooms
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat skillet: Heat a large skillet over medium heat to prepare for sautéing the vegetables.
- Add olive oil: Pour 1 tablespoon of olive oil into the hot skillet and allow it to heat for 1-2 minutes.
- Prepare aromatics: Peel and finely chop 1 medium onion and peel and mince 2 cloves of garlic.
- Sauté onion: Add the chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare vegetables: Wash and trim the ends of 1 medium zucchini and cut into thin half-moon slices. Wash, deseed, and chop 1 medium bell pepper into bite-sized pieces. Peel and slice 1 medium carrot into thin rounds or half-moons. Clean and slice 1 cup of mushrooms.
- Add vegetables: Add the sliced zucchini, bell pepper, carrot, and mushrooms to the skillet with the onion and garlic. Stir well to combine.
- Season: Sprinkle 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the vegetables. Stir to distribute the seasonings evenly.
- Cook vegetables: Continue to cook the vegetables, stirring occasionally, for 7-10 minutes until tender and lightly browned but still retaining some texture.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed. Remove from heat and serve immediately as a side dish or over grains of your choice.
Notes
- Use fresh and firm vegetables for the best texture and flavor.
- Adjust cooking time based on your preferred vegetable tenderness.
- Feel free to substitute or add other vegetables like broccoli, snap peas, or spinach.
- Serve with rice, quinoa, or pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
