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Healthy Sautéed Vegetables Recipe
Ash Tyrrell

Healthy Sautéed Vegetables Recipe

I still remember the first time I made this Healthy Sautéed Vegetables recipe — the sound of veggies hitting the hot skillet and the colors coming together made my kitchen smell amazing. I couldn’t believe how easy and fast it was to get such a flavorful side dish on the table. Every bite felt crisp, fresh, and full of garden goodness.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 medium yellow squash diced – Choose fresh, firm squash since it keeps a pleasant texture when sautéed and adds a light sweetness.
  • 1 medium onion diced – Onion builds the base flavor; yellow or sweet onions work best for balanced taste.
  • 1 medium green bell pepper diced – Adds color and a mild earthy flavor that blends nicely.
  • 1 medium red bell pepper diced – Red peppers bring natural sweetness and brighten the dish visually.
  • ½ cup diced carrots steamed – Carrots are firmer, so steaming first helps them cook evenly with softer vegetables.
  • 1 tablespoon olive oil – Extra virgin olive oil gives the best flavor and helps vegetables brown beautifully.
  • Salt and pepper to taste – Simple seasoning enhances natural vegetable flavors without overpowering them.

Method
 

  1. Wash all vegetables thoroughly and dry them before cutting. Dice squash, peppers, and onions into similar sizes so they cook evenly. Steam carrots briefly so they soften enough to cook at the same pace as other vegetables.
  2. Place a large skillet over medium heat and add olive oil. Allow the oil to heat until it lightly shimmers, signaling the pan is ready. Proper heat prevents vegetables from steaming and helps them develop flavor.
  3. Add all prepared vegetables into the hot skillet and stir to coat them in oil. Season with salt and pepper, then cook for 3–5 minutes while stirring occasionally. The vegetables should become tender but still slightly crisp when pierced with a fork.

Notes

  • I always use fresh vegetables instead of frozen since they stay crisp and flavorful.
  • I add herbs near the end so their aroma remains bright and fresh.
  • I add firmer vegetables first and softer ones later if cooking larger batches.
  • I let vegetables brown slightly without constant stirring for deeper flavor.
  • I sometimes finish with a squeeze of lemon juice for freshness.