Simple sautéed vegetables — this vibrant vegetarian skillet dish comes together in just 30 minutes, making it perfect for busy evenings. Infused with Mediterranean flavours, this colourful combination of zucchini, yellow squash, sweet bell pepper, and aromatic onions and garlic is sure to become a family favourite. Finished with a touch of balsamic elegance and fresh herbs, this dish showcases how simple ingredients can create something healthy and delicious. Plus, if you want to get a little indulgent, you can sprinkle some cheese on top — highly recommended as it introduces a hint of umami, making the veggies simply irresistible!
How Sautéed Vegetables Differ from Stir-Fried Vegetables
You might be wondering, what’s the deal with sautéed vegetables versus stir-fried veggies? Well, it’s all about the cooking style. Comparatively, sautéed vegetables are cooked low and slow, letting the develop deep, rich flavours. On the other hand, stir-fried veggies are all about high heat and speed, resulting in a crisp, fresh taste. Plus, skillet veggies often get a drizzle of olive oil and a sprinkle of herbs, while stir-fries love a splash of soy sauce and sesame oil.
Why This Sautéed Vegetable Recipe Is A Must-Try:
- Simply Delicious: Easy to whip up with just a few steps, making it perfect for those busy weeknights when you want something tasty and hassle-free.
- Health Boost: Loaded with vitamins A and C, thanks to the nutrient powerhouse combo of bell peppers, carrots, and squash, this dish is a champion for your immune system and skin health. And it’s a great way to get your daily dose of seasonal veggies in the most delicious way.
- Easy to Find Ingredients: All the summer vegetables and other ingredients are readily available at any grocery store, ensuring convenience.
- Seasonal Goodness: Using regional and freshly harvested vegetables means you get the best flavour and freshness when they’re in season.
- Versatile Side: Perfect as a side dish with meat or fish, complementing any main dish beautifully.
- Adaptable: Depending on the season or what’s sitting in your fridge, you can create endless variations of this dish. It’s a fantastic way to use up leftover vegetables, ensuring nothing goes to waste while creating something delicious and adaptable to what you have on hand.
Seasonal Adaptations
This colourful vegetable skillet is a quintessential summer dish, that is versatile enough to be enjoyed all year round by adjusting the ingredients and cooking methods to suit the season.
Summer: As with this recipe opt for tender vegetables like zucchini, yellow squash, bell peppers, and cherry tomatoes. Enhance the flavour with fresh basil or parsley, and add zest with lemon juice or balsamic vinegar.
Fall and Winter: Transition to heartier options such as pumpkins, squash, carrots, sweet potatoes, turnips, and kale. These can withstand longer cooking times and have rich flavours. Roasting these vegetables is ideal, as caramelisation enhances their natural sweetness and depth of flavour. Mix pumpkin and carrots with thyme and maple syrup for a sweet and savoury blend. Sweet potatoes and kale are great with garlic and chili powder for warmth.
Spring: Choose fresh, crisp vegetables like asparagus, peas, and green onions. Asparagus and peas are delightful with mint or tarragon and a squeeze of lemon.
Flavour Combination Ideas
Looking to elevate your sautéed vegetables? Here are some delicious flavour combinations that bring a taste of different cuisines right to your kitchen.
Simple Mediterranean: Sauté zucchini, bell peppers, cherry tomatoes, and red onions with garlic, dried oregano, and olive oil. Finish with fresh basil and crumbled feta cheese for a touch of Mediterranean essence.
Classic Italian: Combine mushrooms, Italian squash, cherry tomatoes, and spinach in the skillet. Flavour with garlic, a sprinkle of Italian seasoning, and a dash of white wine. Top with grated Parmesan and fresh basil leaves.
Hearty German Style: Pan-fry potatoes, Brussels sprouts or other cabbage, carrots, and onions. Season with a bit of mustard and caraway seeds for a traditional flavour. Optionally, include smoked sausage slices for a non-vegetarian version.
French Provençal: Sauté leeks, green beans, bell peppers, and cherry tomatoes with herbes de Provence and a bit of garlic. Finish with a splash of white wine and sprinkle with diced olives or capers for an extra flavour boost.
Preparing the Sautéed Vegetables
Making this dish is a breeze. Here’s how you do it:
Start with the Basics: Make sure you’re using the freshest veggies you can find—they make all the difference. Slice the onions and carrots thin so they cook evenly.
Heat some olive oil in a big skillet. Throw in the onions and carrots first since they take longer to cook.
Layer in More Veggies: After a few minutes, add the zucchini and yellow squash, cut into half-moons for quick cooking. Give it a few more minutes and then toss in the bell peppers and minced garlic. The bell peppers should be sliced into strips for a nice texture.
Finish Up: Finally, add the cherry tomatoes just to warm them through and release their juices a bit. You can halve the cherry tomatoes for quicker cooking.
Flavor Boost: Add a splash of balsamic vinegar and dried herbs. Season with salt and pepper. An aged balsamic adds a rich, complex sweetness that really elevates the dish.
Garnish: Take it off the heat, sprinkle with fresh basil or parsley, and if you want, add a bit of cheese like feta or Parmesan. This is what gives it an irresistible umami twist!
Voila. Done in no time and super tasty!
Frequently Asked Questions for this Sautéed Vegetables Recipe (FAQ)
Cut the harder vegetables like carrots and onions thin so they cook evenly. These should be sautéed first to allow them to soften and caramelise. Softer vegetables like zucchini and bell peppers can be sliced into half-moons or strips. Add these later in the cooking process to prevent them from becoming too soft.
A large, heavy-bottomed skillet or cast-iron pan works best for even cooking and achieving a good sear on the vegetables.
Sautéed vegetables are versatile and can be served with a side of rice, quinoa, crusty bread, or pasta. They also pair well with grilled meats or fish.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.
If you like this recipe, you might also like:
- Asian Style Stir-Fried Green Beans
- Pointed Cabbage Stir-fry with Potatoes (Bengali-Style)
- Miso Soba Noodles with Stir-Fried Vegetables
Sautéed Vegetables (Gemüsepfanne)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 carrots, cut into thin strips (julienned)
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 bell pepper, red or yellow, cut into thin strips (julienned)
- 150 g mini roma or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- Sea salt and freshly ground black pepper, to taste
- A splash of balsamic vinegar
To garnish (optional):
- Crumbled goat cheese, feta or shaved Parmesan
- Basil leaves or fresh flat-leaf parsley, finely chopped
Method
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Heat the olive oil in a large, heavy skillet over medium heat.
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Begin by sautéing the onions and carrots first, cooking them until they are slightly softened and beginning to caramelise, stirring occasionally, about 5-7 minutes.
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Introduce the zucchini and yellow squash, cook, stirring occasionally, about 5 minutes more.
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Add the bell pepper and minced garlic, cooking for another 2-3 minutes until the peppers are just tender and the garlic is aromatic.
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Add a splash of balsamic vinegar to the pan. This will add a rich depth of flavour. Follow by adding the dried herbs and season with salt and pepper. Note: if using fresh herbs, stir in just before serving.
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Toss in the cherry tomatoes and cook just until they are warmed through and start to release their juices, about 1-2 minutes.
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Remove from heat. Garnish with fresh parsley and, if desired, a sprinkle of goat’s cheese, feta or parmesan. Serve immediately. Enjoy!
Notes
- Aim for a total cook time of 15-20 minutes. Start by sautéing harder vegetables like carrots and onions until they begin to soften and caramelise. Then, add softer vegetables like zucchini and bell peppers, cooking until they are tender but still slightly firm to the bite. If using cooking larger strips of bell pepper rather than small julienne they can be added with the zucchini.
- Remember, cooking time can vary depending on how you prefer your vegetables, so adjust accordingly. You’ll know the vegetables are done when they have a good balance of softness and a slight crunch.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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