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Colorful healthy sauteed vegetables in a pan, perfect for a nutritious meal.

Sautéed Vegetable Medley

A colorful and substantial sautéed vegetable dish featuring carrots, asparagus, zucchini, bell pepper, and mushrooms, finished with lemon and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cloves cloves of garlic (finely chopped)
  • 1 cup thinly sliced carrot rounds
  • 1 pound asparagus spears (woody ends removed, and cut into 1-inch segments)
  • 1 medium zucchini (cut into thin rounds)
  • 1 red bell pepper (thinly sliced into strips)
  • 8 ounces fresh mushrooms (cleaned and sliced)
  • 3 medium green onions (thinly sliced (both green and white parts))
Cooking Essentials
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon powdered onion
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon dried Italian herb blend
  • a pinch crushed red pepper flakes optional for spiciness

Method
 

Prep for Even Cooking
  1. Wash, dry, and cut all vegetables exactly as listed (thin rounds, 1-inch segments, thin strips).
Heat the Skillet
  1. Set a large skillet over medium-high heat and add olive oil. Wait until the oil shimmers.
Bloom the Garlic
  1. Add chopped garlic and sauté for about 30 seconds until fragrant, stirring constantly.
Add Carrots
  1. Add the carrot rounds and sauté for 2–3 minutes until they begin to soften.
Add Asparagus and Zucchini
  1. Toss in asparagus segments and zucchini rounds, sautéing for 3–5 minutes until tender-crisp.
Add Bell Pepper and Mushrooms
  1. Finish with bell pepper strips and sliced mushrooms, cooking for an additional 2–3 minutes.
Season and Let It Meld
  1. Sprinkle sea salt, black pepper, powdered onion, crushed red pepper flakes, Italian herb blend, and smoked paprika, stirring well.
Finish Off Heat
  1. Remove from heat and drizzle lemon juice and sprinkle on Parmesan. Toss gently before serving.

Notes

Store leftovers in an airtight container in the fridge. Reheat gently to maintain texture. For meal prepping, slightly undercook zucchini and peppers, as they'll soften more when reheated.