Description
Quick and delicious sautéed vegetables with a perfect balance of tenderness and crispness, making them a perfect side dish.
Ingredients
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 small red bell pepper, cut into pieces
- 1 cup fresh or frozen cut green beans
- 1 large carrot, sliced
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup water
- Pinch of salt and freshly ground black pepper
Instructions
- Cut the zucchini, yellow squash, and other vegetables into uniform pieces so they cook evenly.
- Heat a wide skillet over medium heat for 30-45 seconds, then add the butter and let it melt. Add the vegetables in a single layer, avoiding overcrowding. Sprinkle the minced garlic over the vegetables and cook for 3-5 minutes until the bottoms are lightly golden.
- Flip the vegetables and cook for another 1-2 minutes. Pour in the water and cook for an additional 2-4 minutes, or until the vegetables are slightly firm but fork-tender and the liquid is mostly evaporated.
- Season the vegetables with salt and freshly ground black pepper, stirring to combine. Transfer to a serving dish.
- If desired, garnish with finely grated parmesan cheese and chopped fresh parsley.
Notes
- Feel free to add other vegetables, like mushrooms or spinach, for variety.
- For added flavor, try a squeeze of lemon juice or a sprinkle of crushed red pepper flakes.
- If using frozen green beans, thaw them before cooking for better texture.
- This dish pairs well with grilled meats or served as a light vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 20 mg
