Name: Healthy Sauteed Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: International
Ingredients: 2 medium carrots, peeled and sliced; 1 small zucchini, sliced into half circles; 1 small summer squash, sliced into half circles; 1 large bell pepper, cut into medium pieces; 1 tbsp grapeseed oil (or any neutral oil); ½ tsp oregano; ½ tsp garlic powder; ½ tsp paprika; ⅓ tsp salt (or to taste); ¼ tsp pepper (or to taste); 1 tbsp plant butter; 2 tbsp chopped dill or parsley

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Why You’ll Love This Recipe

You’ll love this recipe because it’s quick, customizable, and full of wholesome flavors. The vegetables are sautéed to tender perfection, then enhanced with herbs, spices, and a touch of plant butter for richness. It’s a great way to use up whatever vegetables you have on hand, making it both practical and delicious. Healthy Sauteed Vegetables Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium carrots, peeled and sliced
1 small zucchini, sliced into half circles
1 small summer squash, sliced into half circles
1 large bell pepper, cut into medium pieces
1 tbsp grapeseed oil (or any neutral oil)
½ tsp oregano
½ tsp garlic powder
½ tsp paprika
⅓ tsp salt (or to taste)
¼ tsp pepper (or to taste)
1 tbsp plant butter
2 tbsp chopped dill or parsley

Directions

Heat oil in a large non-stick skillet over medium-high heat. Add the carrots and cook for about 3 minutes.
Add zucchini, summer squash, and bell peppers. Sprinkle in oregano, garlic powder, paprika, salt, and pepper. Stir well, reduce heat to medium, cover with a lid, and cook for 5–7 minutes, stirring occasionally.
Turn off the heat, place plant butter on top, cover again, and let it melt for about 1 minute.
Add fresh herbs, stir, and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: about 97 kcal per serving

Variations

Substitute other vegetables like mushrooms, broccoli, cauliflower, cabbage, green beans, or onions.
Season with different spices such as onion powder, curry powder, turmeric, basil, or cilantro.
Add a spicy kick with cayenne pepper, red pepper flakes, or Sriracha.
Turn this into a main dish by adding protein such as tofu, tempeh, white beans, or black beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.

FAQs

Can I use frozen vegetables for this recipe?

Yes, just thaw and drain them first to avoid excess moisture.

Can I use butter instead of plant butter?

Absolutely, regular butter works perfectly if you’re not keeping the recipe vegan.

How do I prevent the vegetables from becoming mushy?

Cook them just until tender and avoid overcooking to keep a slight bite.

What oil is best for sautéing vegetables?

Grapeseed oil, olive oil, or avocado oil all work well.

Can I make these vegetables spicy?

Yes, add cayenne, red pepper flakes, or a splash of hot sauce.

Which herbs go best with sautéed vegetables?

Parsley, dill, basil, cilantro, or thyme all complement this dish beautifully.

Can I prepare this recipe in advance?

Yes, but it’s best served fresh. Reheat gently to keep the vegetables tender.

What proteins can I add to make it a full meal?

Tofu, tempeh, chickpeas, or beans are great plant-based options. Chicken or shrimp also pair well.

Can I roast the vegetables instead?

Yes, roasting at 400°F (200°C) for 20–25 minutes gives a deeper, caramelized flavor.

How do I keep the colors of the vegetables vibrant?

Cook them quickly over medium heat and avoid covering too long to prevent steaming out their color.

Conclusion

These simple sautéed vegetables are a quick, nutritious, and flavorful side dish that complements any meal. With endless variations and customizable seasonings, they’re a versatile staple to keep in your weekly menu. Fresh, colorful, and satisfying, this recipe proves that healthy eating can be both easy and delicious.