Description
This colorful medley of sautéed vegetables is tender, flavorful, and quick to make. Lightly seasoned with herbs and spices, it’s a versatile side dish perfect for any meal.
Ingredients
For the Vegetables
2 medium carrots, peeled and sliced
1 small zucchini, sliced into half-moons
1 small summer squash, sliced into half-moons
1 large bell pepper, cut into medium pieces
For the Seasoning
1 tablespoon grapeseed oil (or other cooking oil)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/3 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
For Finishing Touches
1 tablespoon plant-based butter
2 tablespoons fresh dill or parsley, chopped
Instructions
Prepare Vegetables
Wash, peel, and slice carrots, zucchini, summer squash, and bell pepper as directed.
2. Sauté Vegetables
Heat grapeseed oil in a large skillet over medium heat.
Add carrots first and sauté for 2–3 minutes.
Add zucchini, summer squash, and bell pepper.
Sprinkle in oregano, garlic powder, paprika, salt, and pepper.
Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Add Finishing Touches
Reduce heat to low and stir in plant-based butter until melted.
Remove from heat and sprinkle with chopped dill or parsley.
4. Serve
Transfer to a serving dish and enjoy as a simple, healthy side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes