Ingredients
Scale
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 medium carrot, julienned or sliced thin
- ½ cup snap peas
- ½ cup mushrooms, sliced
- Salt and black pepper to taste
- Optional: lemon juice, balsamic vinegar or soy sauce
Instructions
- Wash and slice all vegetables to ensure even cooking.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sliced onion; sauté until fragrant and translucent (about 2-3 minutes).
- Stir in bell pepper, zucchini, broccoli, carrots, snap peas, and mushrooms; mix well.
- Season with salt and black pepper; add optional lemon juice or balsamic vinegar/soy sauce if desired.
- Cook for about 7-10 minutes until vegetables are just tender yet still crisp.
- Serve immediately; consider topping with toasted nuts or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg