Sauteed Vegetables Recipe
Sauteed veggies are a quick, easy, and healthy side dish that tastes great with just about anything. The colorful vegetables are cooked in garlic butter sauce with a touch of olive oil, salt, and pepper.
Servings: 6 people
Calories: 77kcal
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound button mushrooms cut in half or bite-sized pieces
- 1 medium bell pepper cut into 1/2" slices (any color)
- 1 medium yellow squash cut into 1/4" pieces
- 2 teaspoons garlic cloves minced (about 3 cloves)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon Italian parsley chopped for garnish
Instructions
- Prepare the veggies, then heat a medium-sized skillet over medium high heat. Add the oil and butter and melt.
- Once the oil and butter are hot, add the mushrooms and cook for about 2 minutes, then add the prepared peppers, squash, and garlic. Cook for about 5 minutes more, stirring occasionally until the mushrooms are golden brown and the garlic is translucent or slightly golden brown.
- Season with salt and pepper and stir to coat. Garnish with chopped parsley and serve warm. Enjoy!
Notes
Storing leftovers: store veggies in an airtight container in the fridge for up to 4 days.
Reheating: either microwave or reheat veggies in a pan over medium heat.
Nutrition
Calories: 77kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 422mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg