Sauteed Veggies Recipe

Wash and cut vegetables

Wash all vegetables. Cut broccoli into bite-sized florets (about 3 cups). Peel and slice carrot into 1/8- to 1/4-inch thick diagonal coins or matchsticks (about 1 cup). Core and seed the red bell pepper, then slice into 1/2-inch strips (about 1 cup). Halve the zucchini lengthwise and slice into 1/4-inch half-moons (about 1 cup). Peel and thinly slice the yellow onion to make 1/2 cup. Mince 3 garlic cloves.

Measure out oil, butter, soy sauce, and seasonings so they are ready to add during cooking.

Heat pan

Place a large skillet or wok over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using). Heat until the oil shimmers and the butter foam subsides, about 1–2 minutes.

Cook aromatics and onions

Add the sliced onion to the hot pan and sauté for 2–3 minutes, stirring frequently, until it begins to soften and edges are translucent. Add the minced garlic and sauté for 30 seconds more until fragrant, taking care not to let it burn.

Add firmer vegetables

Add the carrots and broccoli to the pan. Toss to coat in oil and spread into an even layer. Let cook undisturbed for 2 minutes to develop slight browning, then stir or flip and cook another 2 minutes, about 4 minutes total for these firmer vegetables.

Add remaining vegetables

Add the red bell pepper and zucchini to the pan. Toss everything together and sauté for 3–4 minutes, stirring occasionally, until the zucchini is tender-crisp and the bell pepper is bright and slightly softened.

Season and finish

Reduce heat to medium. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using) over the vegetables. Drizzle 1 tablespoon soy sauce and 1 teaspoon lemon juice (if using) over the pan. Toss to combine and cook for 30–60 seconds to let the flavors meld. Taste and adjust seasoning with more salt or soy sauce if needed.

If you prefer a bit of gloss, add an extra 1/2 tablespoon butter at the end and stir until melted.

Transfer the sautéed vegetables to a serving dish. Sprinkle with toasted sesame seeds and chopped fresh parsley or cilantro if desired. Serve immediately as a side dish or over rice/noodles for a main.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to restore moisture.