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Sauteed Vegetables Recipes

This sauteed vegetables recipe will be your new go-to veggie side dish! It's versatile and pairs with almost anything. Perfect as a side dish, tossed into pasta or rice dishes, used as a filling for wraps, or even as a topping for pizzas.
5 from 2 votes
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Prep Time 10 minutes
Total Time 25 minutes
Servings : 4

INGREDIENTS
 

  • 1 carrot
  • 6 mushrooms (white button)
  • 1 small broccoli
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 baby corn
  • 3 garlic cloves
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • 1 tsp dried oregano
  • 1/2 tsp red chilli flakes
  • 1 tsp lemon juice
  • salt (as needed)

INSTRUCTIONS
 

  • Wash thoroughly, pat dry and slice the vegetables into similar sizes
  • Heat a wide pan/skillet on medium high flame. Infuse 3 crushed garlic cloves into 2 tbsp oil. Adding chopped garlic might end up in burnt garlic. This way we can add garlic flavor to the vegetables without burning the garlic
  • Once the oil is fragrant, add the mushrooms and sauté until browned
  • Next add the broccoli and sauté for 2 minutes. If you like soft broccoli, add parboiled broccoli instead of raw
  • Next add in carrots and sauté for 2 minutes
  • Next add in bell peppers and baby corn. Sauté for 1 minute. By now the vegetables will be tender yet crunchy
  • Add salt as needed, 1/2 tsp dried oregano, 1/2 tsp red chilli flakes and sauté for 1 minute
  • Switch off the flame, add 2 tbsp butter, 1 tsp lemon juice and mix well
  • Optional: garnish with sesame seeds and serve with grilled meat or toss with pasta, burrito bowls, pizza toppings, wraps or sandwiches

NOTES

Tips

  • Sautéing vegetables without salt keeps them from releasing excess moisture and turning soggy
  • Wide pans ensure most of the vegetables are in contact with the pan, helping them caramelise evenly
  • Using unsalted butter gives you more control over how much salt you add to the dish
  • Add vegetables in order of how long they take to cook. Mushrooms need to go in first. Hard vegetables like broccoli and carrots go next. Quick cooking vegetables like bell peppers go last
 

Substitutes

  • Other vegetables: Onions, cauliflower, boiled potatoes, sweet potatoes, peppers, beans, zucchini, snap peas, asparagus, squash and Brussels sprouts
  • Oregano: Use mixed herbs, thyme, tarragon or Italian seasoning
  • Lemon juice: Lime juice or apple cider vinegar also work

NUTRITION (per serving)

Calories: 146kcalCarbohydrates: 7.4gProtein: 2.1gFat: 12.8gSaturated Fat: 4.7gCholesterol: 15mgSodium: 200mgPotassium: 253mgFiber: 3.2gSugar: 2gCalcium: 30mgIron: 1mg
Nutrition Disclaimer
Nutrition Facts
Sauteed Vegetables Recipes
Amount per Serving
Calories
146
% Daily Value*
Fat
 
12.8
g
20
%
Saturated Fat
 
4.7
g
29
%
Cholesterol
 
15
mg
5
%
Sodium
 
200
mg
9
%
Potassium
 
253
mg
7
%
Carbohydrates
 
7.4
g
2
%
Fiber
 
3.2
g
13
%
Sugar
 
2
g
2
%
Protein
 
2.1
g
4
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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