What vegetables are best for sautéed vegetables?

Firm vegetables like bell peppers, broccoli, carrots, zucchini, onions, and mushrooms are ideal for sautéed vegetables because they brown well and keep a tender-crisp texture.

How do you keep sautéed vegetables from getting soggy?

To prevent soggy sautéed vegetables, use a hot pan, avoid overcrowding, cook in batches if needed, and add salt near the end so excess moisture can evaporate.

Can you sauté frozen vegetables?

Yes, frozen vegetables can be sautéed directly from frozen. Use higher heat and expect a softer texture, which works best for mixed dishes rather than crisp sides.

Are sautéed vegetables healthy?

Sautéed vegetables are healthy when cooked with moderate oil. They retain nutrients, add fiber to meals, and fit well into many diets when seasoned simply.

Sautéed Vegetables: 10 Powerful Tips for Perfect Flavor Fast

Description

These sautéed vegetables are crisp-tender, colorful, and full of fresh flavor. Made on the stovetop with simple ingredients, this easy side dish pairs perfectly with almost any meal.

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon unsalted butter (optional)
2 bell peppers, sliced
2 medium zucchini, sliced into half-moons
2 cups broccoli florets
2 medium carrots, thinly sliced
1 cup mushrooms, sliced
1 small red onion, sliced
3 cloves garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh herbs (parsley or thyme)
1 teaspoon lemon juice or balsamic vinegar

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Instructions

Wash and cut all vegetables into similar-sized pieces for even cooking.
Heat a large skillet over medium-high heat and add the olive oil.
Add carrots and broccoli to the hot pan and sauté for 2 to 3 minutes.
Add bell peppers and red onion, stirring occasionally until slightly softened.
Add zucchini and mushrooms and cook until tender-crisp and lightly browned.
Add garlic during the final minute of cooking and stir well.
Season with salt, pepper, and fresh herbs.
Finish with lemon juice or balsamic vinegar and serve immediately.

Notes

Do not overcrowd the pan or vegetables may steam instead of sauté.
Cook vegetables in batches if needed for best texture.
Adjust seasoning to taste and add herbs just before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5 g
Sodium: 280 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 5 mg