Sautéed Veggie Recipe

Peel and chop

Peel the carrot and cut it into 1/4-inch thick rounds or half-moons. Trim the broccoli into small bite-sized florets. Slice the zucchini into 1/4-inch half-moons. Core and seed the red bell pepper, then cut into 1/2-inch strips. Peel the onion and cut into thin slices. Smash and mince the garlic cloves.

Pat all vegetables dry with a paper towel so they sauté rather than steam.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and let it warm until shimmering but not smoking (about 30 seconds to 1 minute).

Start with aromatics

Add the sliced onion to the hot oil and cook, stirring occasionally, for 3–4 minutes until the edges begin to soften and turn translucent. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.

Add firm vegetables

Add the carrot rounds and broccoli florets to the pan. Spread them in an even layer and let cook undisturbed for 2 minutes to get a bit of color, then stir and continue cooking for another 2 minutes.

Add remaining vegetables

Add the red bell pepper strips and zucchini slices. Stir to combine and cook for 4–5 minutes, stirring every minute, until the zucchini is tender and the peppers are softened but still bright. If the pan seems dry and vegetables are sticking, add up to 1 tablespoon water to deglaze and create steam — avoid adding too much or they will steam rather than sauté.

Season

Reduce heat to medium. Sprinkle the salt, black pepper, dried oregano, and red pepper flakes over the vegetables. Drizzle the soy sauce and lemon juice evenly across the pan. Stir thoroughly to combine and cook for another 1–2 minutes so the flavors meld.

Finish with butter (optional)

If using, push the vegetables to the center of the pan, add 1 tablespoon unsalted butter and allow it to melt, then toss the vegetables through the melted butter for a glossy finish. Taste and adjust seasoning with more salt or lemon if needed.

Transfer the sautéed vegetables to a serving dish. Sprinkle with the chopped fresh parsley. Serve hot as a side dish, over rice or grains, or tossed with pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days.