Description
This light version of Garlic Butter Sautéed Vegetables is a tribute to cherished memories of vibrant veggies and rich garlic aroma. It’s a quick and easy dish that bursts with freshness and flavor, perfect as a side for any meal.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating a large skillet over medium heat for about 2 minutes until hot. Add 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil to the pan, swirling to coat the bottom evenly. The butter should melt and start to bubble without browning.
- Once the butter is melted, add 3 cloves of minced garlic to the skillet. Sauté for about 30 seconds until fragrant — be careful not to let it brown, as burnt garlic can taste bitter.
- Add the sliced zucchini, yellow bell pepper, broccoli florets, snap peas, and julienned carrot to the pan. Stir well to coat the vegetables in the garlic butter mixture. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and vibrant in color.
- Season with salt and black pepper to taste. Continue cooking for an additional 2-3 minutes, stirring frequently to ensure even cooking. The vegetables should be bright and slightly tender but not mushy.
- If desired, add 1 teaspoon of fresh lemon juice to the pan and stir to combine, enhancing the dish’s brightness. Remove from heat and garnish with freshly chopped parsley before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: Be mindful of cooking times; overcooking can result in soggy vegetables. Use a non-stick skillet to prevent sticking and ensure an even cook, making it easier to toss the vegetables without them breaking apart.