Simple Sauteed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Easy Sauteed Veggies

This is the side dish that goes with just about anything and it’s a breeze to prepare. It’s a great way to use up the abundance of fresh veggies that are in season.

These sauteed mixed vegetables are not only nutritious but they’re also deliciously flavorful. That’s thanks to the best all-purpose vegetable seasonings and also from the light browning that’s achieved through sautéing.

You can also prepare this in advance and divide into portions to serve with your meal prep lunch. It goes really well with a simple protein like grilled salmon or chicken.

I’ve listed the finish of parmesan cheese as optional but to really complete these sautéed veggies and highlight their flavor, I’d say don’t go without. A little bit of parmesan makes just about anything better.

Sauteed Vegetables Recipe Ingredients

  • 3 Tbsp olive oil
  • 1 medium red bell pepper, chopped
  • 2 medium carrots, peeled and sliced fairly thin (1 cup)
  • 1/2 medium red onion, chopped (1 cup)
  • 2 1/2 cups broccoli florets (cut into bite size pieces)
  • 1 medium yellow squash, thick portion halved, all sliced
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp fresh thyme leaves (can sub 1/2 tsp dried)
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup grated parmesan, optional

How to Saute Vegetables

  • Heat oil in pan: Heat olive oil in a 12-inch skillet over medium-high heat.
  • Saute crisp veggies: Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Then add soft veggie: Add squash, saute 3 minutes.
  • Add seasonings, saute till tender: Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Garnish: Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Variations

  • Use other types of vegetables in place of a few of those here.
  • Other great vegetable options are cauliflower, asparagus, zucchini, peas (in their pod), grape tomatoes, eggplant, corn kernels, or mushrooms. Just stick with those that cook fairly quick, you don’t want to use something like potatoes here.
  • Sub another type of oil such as avocado oil or coconut oil.
  • Adapt with other herbs or add spices for different flavor profiles – to pair well with different types of cuisine based on your main dish.

Helpful Tips

  • Use fresh vegetables and not frozen. They’ll finish with a better texture.
  • Saute the crisp vegetables first (those like broccoli, cauliflower and onions) and add softer vegetables later so they don’t get mushy (those like squash, zucchini and tomatoes).
  • Crank the heat up fairly high and only toss occasionally so the veggies get a bit of browning.
  • Season with salt and other flavorings so they don’t taste flat and boring.
  • Use a fair amount of oil when sautéing vegetables. For browning, moisture and flavor.

More Vegetable Recipe Favorites to Try

Pasta Primavera

Parmesan Roasted Potatoes (a Family Fav!)

Roasted Vegetables

Sauteed Zucchini Squash and Tomatoes

Vegetable Soup

5 from 4 votes Review Recipe

Sauteed Vegetables

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Servings: 4

Prep10 minutesCook10 minutesReady in: 20 minutes

Ingredients3 Tbsp olive oil1 medium red bell pepper, chopped2 medium carrots, peeled and sliced fairly thin (1 cup)1/2 medium red onion, chopped (1 cup)2 1/2 cups broccoli florets (cut into bite size pieces)1 medium yellow squash, thick portion halved, all sliced1 1/2 tsp minced garlic1 1/2 tsp fresh thyme leavesSalt and freshly ground black pepper2 Tbsp chopped fresh parsley1 1/2 tsp fresh lemon juice1/4 cup grated parmesan cheese, optional, for serving

InstructionsHeat olive oil in a 12-inch skillet over medium-high heat.Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).Add squash, saute 3 minutes.Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Nutrition Facts Sauteed Vegetables

	Amount Per Serving

Calories 195 Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 3g19%Polyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 5mg2%Sodium 163mg7%Potassium 609mg17%Carbohydrates 16g5%Fiber 5g21%Sugar 7g8%Protein 6g12% Vitamin A 7679IU154%Vitamin C 124mg150%Calcium 157mg16%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: AmericanKeyword: Sauteed Vegetables, Sauteed Veggies Author: Jaclyn

5 from 4 votes

Review Recipe

Nutrition Facts Sauteed Vegetables

	Amount Per Serving

Calories 195 Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 3g19%Polyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 5mg2%Sodium 163mg7%Potassium 609mg17%Carbohydrates 16g5%Fiber 5g21%Sugar 7g8%Protein 6g12% Vitamin A 7679IU154%Vitamin C 124mg150%Calcium 157mg16%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Sauteed Vegetables

	Amount Per Serving

Calories 195 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 5mg2%

Sodium 163mg7%

Potassium 609mg17%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 7g8%

Protein 6g12%

Vitamin A 7679IU154%

Vitamin C 124mg150%

Calcium 157mg16%

Iron 2mg11%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Side DishCuisine: AmericanKeyword: Sauteed Vegetables, Sauteed Veggies

Author: Jaclyn