Pan Of Garden Vegetable Sauté Recipe

Wash all vegetables. Trim ends of zucchini and yellow squash; halve lengthwise and slice into 1/4-inch half-moons. Core and seed bell peppers, then cut into 3/4-inch strips. Peel and slice the red onion into 1/4-inch wedges. Julienne or slice the carrot thinly (matchstick or 1/8–1/4-inch slices). Halve mushrooms if large; leave small ones whole. Halve cherry tomatoes. Roughly chop basil and strip thyme leaves from stems. Mince garlic.

Heat the pan

Place a large skillet or sauté pan (10–12 inch) over medium-high heat. Add olive oil and butter. Allow butter to melt and the oil to shimmer but not smoke, about 1 minute.

Cook firmer vegetables

Add sliced carrot and red onion to the pan. Season lightly with 1/2 teaspoon kosher salt. Sauté, stirring occasionally, for 3–4 minutes until onions begin to soften and carrots start to become tender.

Add peppers and mushrooms

Add bell pepper strips and mushrooms to the pan. Increase heat to medium-high if needed. Cook, tossing occasionally, for 4–5 minutes until peppers soften and mushrooms release and begin to brown.

Add zucchini and squash

Add zucchini and yellow squash slices. Sprinkle remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper over vegetables. Continue to sauté for 3–4 minutes until zucchini begins to brown at the edges but still holds shape—avoid overcooking to keep texture.

Garlic and tomatoes

Push vegetables to the side of the pan, add minced garlic to the center and cook 20–30 seconds until fragrant (do not burn). Stir in halved cherry tomatoes, red pepper flakes, thyme leaves, and chopped basil. Toss everything together and cook 1–2 minutes until tomatoes soften and release a little juice.

Finish with spinach and seasonings

Add the fresh spinach in handfuls, stirring until wilted (about 1–2 minutes). Stir in lemon juice and balsamic vinegar. Taste and adjust seasoning with remaining black pepper and additional salt if needed (up to 1/4 teaspoon).

Optional cheese finish

If using Parmesan, remove pan from heat and sprinkle grated Parmesan over the vegetables, tossing to melt slightly from residual heat.

Transfer the sauté to a warm serving dish or serve straight from the pan. Garnish with a few torn basil leaves and an extra grind of black pepper. Serve hot as a side or over rice, pasta, quinoa, or crusty bread.