Mixed Vegetable Sauteed Salad Recipe

Wash and dry all vegetables. Cut broccoli into even small florets. Peel and thinly slice the carrot on the bias. Core and thinly slice the red bell pepper. Slice zucchini into 1/4-inch half-moons. Trim the sugar snap peas. Roughly chop or leave baby spinach whole if leaves are small.

Mince the garlic and thinly slice the shallot. Zest and juice the lemon. Measure out soy sauce, honey/maple, and spices.

Heat pan

Place a large wide skillet or sauté pan over medium-high heat. Add olive oil and let it warm until shimmering but not smoking, about 1 minute.

Cook aromatics

Add the sliced shallot and sauté for 1–2 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant, stirring so it doesn't burn.

Start with firmer vegetables

Add the broccoli florets and carrot slices to the pan. Toss to coat in oil and cook, stirring occasionally, for 3–4 minutes until they begin to soften and develop light color.

Add mid-texture vegetables

Add the red bell pepper and zucchini to the pan. Continue to sauté for 2–3 more minutes, stirring, until vegetables are tender-crisp.

Finish with quick-cooking greens and peas

Add the sugar snap peas and baby spinach. Toss until spinach wilts and peas are bright green, about 1–2 minutes.

Reduce heat to medium. Push vegetables to one side of the pan (or briefly remove and return). Add butter if using and let it melt, then stir in lemon zest, lemon juice, soy sauce, honey/maple syrup, and red pepper flakes. Mix quickly to coat vegetables evenly.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more salt or 1/2 tbsp more lemon juice if desired.

Sprinkle toasted sesame seeds and chopped parsley or cilantro over the vegetables. Give a final toss to combine and immediately remove pan from heat to prevent overcooking.

Transfer the sautéed vegetables to a serving bowl or platter. Serve warm or at room temperature as a salad side or main with grains or protein. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat briefly in a pan to refresh.