Ingredients
- 2 medium carrots, peeled and sliced
- 1 small zucchini, sliced in half circles or quarters
- 1 small summer squash, sliced in half circles or quarters
- 1 large bell pepper (any color), cut into medium pieces
- 1 tbsp grapeseed oil or other high-heat oil
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp paprika
- ⅓ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 1 tbsp plant butter (or dairy butter, or omit)
- 2 tbsp chopped fresh dill or parsley (or other fresh herbs)
Instructions
- Heat the grapeseed oil in a large, non-stick skillet over medium-high heat.
- Add the sliced carrots and cook for about 3 minutes, stirring occasionally.
- Add the zucchini, summer squash, bell pepper, oregano, garlic powder, paprika, salt, and pepper. Stir everything well to combine.
- Reduce the heat to medium, cover the skillet with a lid, and cook for about 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Turn off the heat. Place the plant butter on top of the hot vegetables. Cover with the lid again and let stand for 1 minute to allow the butter to melt.
- Add the chopped fresh dill or parsley. Stir everything gently to combine.
- Serve immediately.
Notes
Customizing Your Sautéed Veggies:
- Substitute other quick-cooking vegetables like mushrooms, broccoli, green beans, or onions.
- Vary seasonings with onion powder, cumin, turmeric, or red pepper flakes.
- Add cooked protein like tofu, beans, or tempeh during the last few minutes to make it a main dish.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Keywords: simple sautéed vegetables, easy vegetable side, healthy side dish, quick vegetable recipe, sautéed zucchini, sautéed bell pepper, sautéed carrots, plant-based side, vegan vegetables, quick dinner side, customizable vegetables
