Ingredients
Scale
Let’s keep it simple and stress-free with this ingredient list. Feel free to swap out or add any veggies you prefer.
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar (optional for a tangy kick)
Feel free to substitute any of these with your favorite veggies or what’s available. Mushrooms, carrots, or asparagus would be fantastic too!
Instructions
- Heat the olive oil in a large skillet over medium heat. You know it’s ready when a drop of water sizzles on contact.
- Add the sliced onions and cook until they’re soft and translucent, around 5 minutes. The smell always reminds me of my dad’s kitchen—comforting and inviting.
- Toss in the minced garlic and stir for about 30 seconds, just until fragrant. Be careful not to burn it!
- Add the bell peppers and sauté for another 3-4 minutes. Their vibrant colors make the dish feel like a sunny day.
- Stir in the zucchini and broccoli, sprinkle with salt, black pepper, and Italian seasoning. Cook for another 5-7 minutes, until the veggies are tender but still crisp.
- If using, drizzle the balsamic vinegar over the veggies, stir well, and cook for another minute. This step is optional, but I love the depth it adds.
- Taste and adjust the seasonings if needed. Serve hot and enjoy the delightful medley of flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sautéed Vegetables, recipe, cooking, food
