This easy sautéed vegetables recipe is my go-to healthy side dish for any dinner. A delectable rainbow of fresh veggies are cooked in olive oil, seasoned with herbs and spices, then topped with parmesan. I’ll show you how to sauté vegetables perfectly in less than 30 minutes!
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I’m always looking for easy ways to add more veggies into my meals, and sautéing them has proven to be one of the best options. I can use any vegetables I have on hand, add a few herbs and spices, then throw them in a pan. These sautéed vegetables cook fast, and they come out nice and crisp. This healthy side dish pairs well with anything and everything, so I can always rely on this recipe to round out dinner.
Ingredients for Sautéed Veggies
- Vegetables: I used a mix of carrots, onions, asparagus, summer squash, bell peppers, and mushrooms, but you can sauté any combination of vegetables. It helps to cut them into similarly-sized pieces so that they all cook evenly.
- Butter & Oil: Olive oil is a great option for sautéing, but other types of oil work well too. Butter adds a richer flavor, but you can use more oil instead.
- Seasonings: Paprika, red pepper flakes, thyme, oregano, and salt & pepper is a good mix for simple flavor. Feel free to use your preferred mix of herbs and spices instead.
- Parmesan: I finish with a sprinkling of Parmesan, but this is optional.
Tips for Success
Sautéed vegetables generally cook quickly, and work best over medium-high heat. Let the pan heat up before adding all of the vegetables so that they cook evenly.
You can use any mix of veggies for this recipe, so use what’s in your fridge or prioritize in-season produce for the freshest mix. Keep in mind that root vegetables, like carrots or turnips, take longer to cook that vegetables like peppers or asparagus.
How to Store and Reheat
Store sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Reheat quickly in the microwave, or on the stovetop over medium heat.
Serving Suggestions
I make these sautéed vegetables to serve as a side dish with just about any main dish, including oven-cooked steak, Caesar chicken, and stovetop burgers. There’s really no wrong time to make them! These mixed veggies are also a good option for meal prep and pair well with simple baked chicken breast.
Sautéed Vegetables Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced carrots
- ½ onion thinly sliced
- 3 tablespoons unsalted butter
- 1 zucchini squash halved and sliced
- 1 yellow squash halved and sliced
- 1 red bell pepper sliced and cut into thirds
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 8 ounces mushrooms sliced
- 1 tablespoon minced garlic 2 cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Pinch crushed red pepper flakes
- ½ teaspoon minced thyme
- ½ teaspoon minced oregano
- ¼ cup shredded Parmesan cheese for serving
Instructions
- Heat the oil in a large sauté pan set over medium-high heat. Add the carrots and onions and sauté for 4 minutes.2 tablespoons olive oil, 1 cup sliced carrots, ½ onion
- Add the butter to the pan. Once melted, add the remaining vegetables and garlic. Season with salt, pepper, paprika, pepper flakes, thyme, and oregano and toss to combine.3 tablespoons unsalted butter, 1 zucchini squash, 1 yellow squash, 1 red bell pepper, 1 bunch asparagus, 8 ounces mushrooms, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, Pinch crushed red pepper flakes, ½ teaspoon minced thyme, ½ teaspoon minced oregano
- Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally as needed.
- Remove the pan from the heat and sprinkle with Parmesan cheese prior to serving.¼ cup shredded Parmesan cheese
Video
Becky’s Tips
- Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well.
- You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
- Add a spritz of fresh lemon to add another level of flavor to the dish, it works great with Parmesan.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Sauté Vegetables Step by Step
Sauté Carrots and Onions: Heat 2 tablespoons of olive oil in a large sauté pan set over medium-high heat. Then add 1 cup of sliced carrots and ½ of a thinly-sliced onion, and sauté for 4 minutes.
Add the Vegetables and Season: Add 3 tablespoons of unsalted butter to the pan and let it melt. Then add 1 halved & sliced zucchini, 1 halved & sliced yellow squash, 1 sliced red bell pepper, 1 bunch of asparagus, 8 ounces of sliced mushrooms, and 1 tablespoon of minced garlic. Then season with 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of paprika, a pinch of crushed red pepper flakes, ½ teaspoon of minced thyme, and ½ teaspoon of minced oregano; and toss to combine.
Saute: Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally.
Serve: Remove sautéed vegetables from the heat and sprinkle with ¼ cup of shredded Parmesan cheese prior to serving (if desired).
I am one of the few who can’t stand asparagus. Do you have a good substitute? e.g. green beans? The rest is delish!
Green beans would be great!