Sauteed Vegetables Recipe

Wash and cut

Wash all vegetables. Cut broccoli into bite-size florets (about 2 cups). Peel and slice the carrot thinly on the bias to equal about 1 cup. Core and seed the red bell pepper, then cut into 1/2-inch strips (about 1 cup). Halve the zucchini lengthwise and slice into 1/2-inch half-moons (about 1 cup). Thinly slice the yellow onion to yield 1/2 cup. Mince the garlic cloves. Rinse and spin/dry the baby spinach or baby kale.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using). Allow the butter to melt and the oil to shimmer but not smoke (about 1 minute).

Start with firmer vegetables

Add the broccoli florets and sliced carrots to the hot pan in a single layer if possible. Cook, stirring occasionally, for 3–4 minutes until they begin to brown at the edges and start to become tender.

Add remaining vegetables

Add the sliced red bell pepper, zucchini, and onion to the pan. Continue to sauté, stirring every 1–2 minutes, for another 3–4 minutes until the zucchini softens and the onion becomes translucent and slightly browned.

Add garlic and seasoning

Push the vegetables to the sides of the pan, create a small space in the center, and add the minced garlic. Cook the garlic for 20–30 seconds until fragrant, then toss everything together. Season with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using).

Deglaze and finish

Add 1 tablespoon soy sauce (or tamari) and 1 teaspoon lemon juice to deglaze the pan, scraping up any browned bits from the bottom. Stir in the baby spinach or kale and cook for 1–2 minutes until wilted. If needed, reduce heat to medium to prevent burning and to allow flavors to meld.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Transfer the sautéed vegetables to a serving dish and sprinkle with 1 teaspoon toasted sesame seeds or chopped fresh parsley for garnish. Serve hot as a side.