Sautéed Vegetables Recipe

Wash and cut

Wash all vegetables. Cut broccoli into small florets (about 1-inch). Peel and thinly slice the carrot into rounds or matchsticks. Remove seeds and core from the bell pepper and cut into julienne strips. Slice zucchini into half-moons about 1/4-inch thick. Thinly slice the yellow onion. Mince the garlic and grate the ginger.

Preheat pan

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

Start with aromatics

Add the sliced onion to the hot oil and cook, stirring occasionally, for 2 minutes until it softens and becomes translucent. Add the minced garlic and grated ginger and cook for 30–45 seconds more until fragrant, taking care not to brown them.

Add firmer vegetables

Add the broccoli florets and sliced carrot to the pan. Toss to coat in the oil and cook, stirring or tossing every 1–2 minutes, for 4–5 minutes until they begin to become tender but still have some bite. If the pan becomes dry, add a tablespoon of water to create steam and help cook the vegetables without burning.

Add softer vegetables

Add the red bell pepper and zucchini to the pan. Continue to sauté, stirring frequently, for 3–4 minutes until all vegetables are cooked through but still crisp-tender. Total cook time should leave vegetables brightly colored and slightly firm (about 8–10 minutes overall).

Season

Reduce heat to medium. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon honey or maple syrup (if using). Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you like heat. Toss well to combine and cook for another 30 seconds so flavors meld.

Finish with butter and sesame oil

If using, add 1 tablespoon unsalted butter and stir until melted and coating the vegetables. Remove pan from heat and drizzle with 1/2 teaspoon toasted sesame oil. Taste and adjust seasoning with a pinch more salt, soy sauce, or lemon juice to brighten if desired.

Transfer the sautéed vegetables to a serving dish. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons chopped fresh parsley or cilantro. Serve immediately with lemon wedges on the side for squeezing over, if desired. These vegetables pair well with rice, noodles, or as a side to protein.