Sautéed Vegetables

Learn how to sauté vegetables with this easy sautéed vegetable medley recipe. This is one of our go-to vegetable side dishes to serve with chicken and fish. 

This easy vegetable medley features colorful vegetables that are lightly seasoned, perfectly sautéed  and ready in about 15 minutes.

Why We Love This Recipe

• Fresh Ingredients. This recipe for mixed vegetables uses fresh organic produce that are sautéed to make a crisp and tender vegetable meley that your whole family will love.
• Flavor. This mixed vegetable medley is SO good! The red pepper and garlic and so much flavor! If you’re looking for a fresh and delicious side dish to make, you’ll want to give this one a try!
• Quick and Easy. This recipe is a quick and easy one to make. It has been a family favorite of ours for years!

Sauteed Vegetables Recipe Ingredients

1. Vegetables. We use zucchini, yellow squash, red bell pepper, green beans and carrot for this vegetable medley.
2. Butter. A little unsalted butter is used to sauté the vegetables with.
3. Garlic. A couple cloves of garlic adds a lot of flavor to this vegetable medley.
4. Water. Just a little water helps to sauté the vegetables.
5. Seasoning. We season this vegetable medley with Italian seasoning and just a pinch of salt and pepper.
6. Parmesan Cheese. After the vegetables have finished cooking, sprinkle with finely grated parmesan cheese. Adding the cheese is optional, but it is SO good!
7. Parsley. Garnish the sautéd vegetables with finely chopped parsley.

Find printable recipe with the measurements below.

Variations

• Sub out the zucchini and yellow squash for broccoli and cauliflower.
• After you have transferred the vegetables to a serving dish, toss in 1-2 tablespoons of butter to the hot vegetables and toss. This will add a richer buttery flavor to them. 
• After the vegetables have been removed from the skillet, heat another tablespoon butter in the skillet and toss in 1 cup cherry tomatoes sliced in half. Cook for 2-3 minutes or until they start to turn soft. Remove from skillet and toss with the vegetable medley.

How To Sauté Vegetables

1. Prep Vegetables. Cut the zucchini and yellow squash in uniform pieces (about the same thickness) so they cook evenly.
2. Saute Vegetables. Heat a wide skillet over medium heat for about 30-45 seconds, then add the butter to melt. Add the vegetables to the skillet in a single layer, being careful not to overcrowd the skillet. Sprinkle the Italian seasoning and minced garlic over the vegetables. Cook for 3 to 5 minutes until the vegetables are lightly golden on the bottom.
3. Add Water. Turn the vegetables over and cook another minute, then pour in the water. Cook for another 3-4 minutes until the vegetables are still slightly firm but tender and the liquid is mostly evaporated. Be careful not to overcook the vegetables.
4. Season Vegetables. Season the vegetables with salt and freshly ground black pepper and stir again. Transfer the vegetables to a serving dish.
5. Garnish. Garnish with finely grated parmesan cheese and finely chopped fresh parsley.

Tips For Making The Best Sauteed Vegetables

• Trim the ends of the zucchini and yellow squash and discard. Slice them into 1/2″ thick rounds. If the rounds are too large, then slice them into half moons.
• Remove the stem and the seeds from the red peppper and cut them into bite sized pieces.
• Don’t overcrowd the skillet so the vegetables have room to brown.

Storing Leftovers

1. Store leftover vegetable medley in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.
2. To reheat the vegetables, heat 2-3 tablespoons water to a skillet and add the vegetables. Cook on low heat for a minute or two to warm the vegetables through.  

What To Serve With Vegetable Medley

• Italian Dressing Chicken
• Baked Boneless Chicken Thighs
• Marinated Greek Chicken
• Easy Parmesan Crusted Chicken

More Side Dish Recipes

• Steamed Broccoli
• How to Cook Artichokes
• How To Boil Corn on the Cob
• Easy Skillet Haricot Verts
• Oven Roasted Vegetables
• Boursin Mashed Potato

Continue to Content

Print

Yield: 4 Servings

Sauteed Vegetables

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Learn how to sauté vegetables with this easy sautéed vegetable medley recipe. This is one of our go-to vegetable side dishes to serve with chicken and fish. 

Ingredients

• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 small red bell pepper, cut into pieces
• 1 cup fresh or frozen cut green beans
• 1 large carrot, sliced
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup water
• Pinch of salt and freshly ground black pepper

Instructions

1. Cut the zucchini and yellow squash in uniform pieces (about the same thickness) so they cook evenly.
2. Heat a wide skillet over medium heat for about 30-45 seconds, then add the butter to melt. Add the vegetables to the skillet in a single layer, being careful not to overcrowd the skillet. Sprinkle the Italian seasoning and minced garlic over the vegetables. Cook for 3 to 5 minutes until the vegetables are lightly golden on the bottom.
3. Turn the vegetables over and cook another 1-2 minutes, then pour in the water. Cook for another 2-4 minutes or until the vegetables are still slightly firm but somewhat fork tender and the liquid is mostly evaporated. Be careful not to overcook the vegetables or they will become too soft and mushy.
4. Season the vegetables with salt and freshly ground black pepper and stir again. Transfer the vegetables to a serving dish.
5. Garnish with finely grated parmesan cheese and finely chopped fresh parsley if you like.

Notes

Variations

• Sub out the zucchini and yellow squash for broccoli and cauliflower.
• After you have transferred the vegetables to a serving dish, toss in 1-2 tablespoons of butter to the hot vegetables and toss. This will add a richer buttery flavor to them. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 15mgSodium: 12mgCarbohydrates: 14gFiber: 5gSugar: 8gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.