Description
A vibrant medley of sautéed bell peppers, zucchini, and mushrooms, flavorful with garlic and spices, perfect for family gatherings.
Ingredients
Scale
- 1 cup bell peppers (red, yellow, green), chopped
- 1 cup zucchini, chopped
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (parsley or thyme), for garnish
Instructions
- Start by washing and chopping your vegetables into bite-sized pieces for even cooking.
- Heat a skillet over medium-high heat and add olive oil.
- Once the oil is shimmering, add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in bell peppers and mushrooms first; let them cook for about 2–3 minutes.
- Add in zucchini, stirring continuously for another 3–4 minutes, until all are vibrant and tender.
- Season with salt, pepper, and herbs, giving it one last good toss.
- Remove from heat and serve immediately for the best flavor.
Notes
Don’t overcrowd the skillet to avoid steaming rather than sautéing. Cook in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sautéed vegetables, healthy recipe, vegetarian dish