Easy Sautéed Veggies

Meet your new go-to side dish: Easy Sautéed Veggies! This comes together pretty quickly and can be made with the vegetables of your choice (perfect for picky kids!).

A close up image of vegetables in a bowl.

Easy Sautéed Veggies

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Check out some of my other vegetable side dish recipes:

My is a really freakin’ good cook! She’s excellent at following recipes and even more excellent at creating her own. The thing I love most about the recipes she creates is that they tend to be made with ingredients we all have on hand in our pantry and fridge. They also tend to be super easy to make and perfect for a busy weeknight.

After tasting some delicious vegetables that she sautéed for dinner the night before I knew I had to share the recipe with you! They were perfectly cooked, bursting with delicious flavor and best of all, you can easily make changes based on what you have on hand. So you can totally clean out your fridge to make this and prevent waste!

An overhead image of a bowl of veggies.

Tips for making Sautéed Vegetables

  • Be sure to heat your oil before adding anything into the pan.
  • The biggest key to this recipe is to manage the different cooking times of each vegetable. Certain veggies take longer to cook, like carrots, sweet potatoes and other root vegetables. You’ll add those first. Other things like mushrooms and Anaheim peppers (which have thinner skin than bell peppers) go quicker so you’ll wait until the other longer cooking veggies have cooked for a little bit.
  • I wait to season everything until after the final veggies go into the pan to make sure everything is evenly seasoned.

What are best vegetables to saute?

Honestly, most vegetables are good to saute, it’s all about managing their cooking times and starting with the ones that take longer to cook.

What does it mean to saute vegetables?

Sautéing is cooking in a small amount of fat over high heat and stirring often so that the food doesn’t stick.

Can you saute frozen vegetables?

Yes, just be aware that frozen veggies are often blanched before freezing, so they may cook quicker. Take this into account when deciding when to add them to the pan.

How much oil do you use to saute vegetables?

This recipe calls for 2 Tablespoons but it really will vary based on how many you’re making.

What vegetables do you stir fry first?

For this recipe I put in the garlic first. Then the carrots. Next I add the asparagus and zucchini. And finally the mushrooms and Anaheim peppers.

What is the difference between sautéing and stir frying?

The only true difference is the equipment: stir frying occurs in a wok and sautéing occurs in a saute pan.

How do you saute vegetables without making them soggy?

The best way to avoid soggy veggies is to add them at different times based on how quickly they cook.

A close up inside of a pan of a bowl of vegetable medley.

Ingredients for sautéed mixed vegetables:

  • Olive oil
  • Garlic cloves
  • Baby carrots
  • Asparagus
  • Zucchini
  • Mushrooms
  • Anaheim peppers
  • Kosher salt
  • Ground black pepper
  • Italian seasoning

How to make this sautéed vegetable medley

  1. Heat the oil.
  2. Add garlic and saute.
  3. Add carrots and cook.
  4. Add asparagus and zucchini and reduce the heat a bit.
  5. Add mushrooms and Anaheim Peppers and season.
  6. Cook a bit longer and serve!

Helpful tools:

  1. Garlic press
  2. Large saute pan
  3. Wooden spoon
  4. Saucepan
  5. Chef’s knife
  6. Cutting board

A side angle image of a bowl of sautéed vegetables

Easy Sauteed Veggies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Meet your new go-to side dish: Easy Sautéed Veggies! This comes together pretty quickly and can be made with the vegetables of your choice (perfect for picky kids!).

Course: Side Dish
Cuisine: American
Keyword: veggies
Servings: 4 servings
Author: Patty Scuteri
Ingredients
  • 2 Tablespoons olive oil
  • 2 large garlic cloves sliced
  • 1 cup baby carrots halved lengthwise
  • 1 cup asparagus trimmed then cut into thirds
  • 1 cup small zucchini sliced
  • 1 cup mushrooms quartered
  • 2 Anaheim peppers seeded, cut in half lengthwise and sliced (you can also substitute bell pepper if you’d prefer)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
Instructions
  1. Heat oil in a large saute pan until shimmering over medium heat.
  2. Add garlic to pan and saute for 3-4 minutes, stirring often (do not let it burn!).
  3. Add carrots and cook for 4 minutes stirring often.
  4. Add asparagus and zucchini and reduce the heat to slightly below medium. Saute for 5 minutes stirring often.
  5. Add mushrooms and Anaheim pepper. Season with salt, pepper and Italian seasoning.
  6. Saute for 10 minutes stirring often. Serve immediately.
Recipe Notes

You can substitute any vegetables that you like, just be sure to add them in order of what takes the longest to cook. 

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

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