Description
A vibrant and healthy side dish featuring a medley of garden vegetables sautéed in garlic butter and olive oil, finished with fresh lemon juice and parsley for a bright, fresh flavor. Perfect for a quick, nutritious addition to any meal.
Ingredients
Scale
Vegetables
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrot slices
Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat Butter and Oil: In a large skillet, melt the unsalted butter with olive oil over medium heat until the butter is melted and gently foaming.
- Sauté Garlic: Add the minced garlic and sauté for about 1 minute until fragrant, making sure it does not burn.
- Add Initial Vegetables: Stir in the sliced zucchini, yellow squash, and red bell pepper, coating them in the garlic butter.
- Begin Softening: Cook the vegetables for 2-3 minutes until they start to soften.
- Add Remaining Vegetables: Add broccoli florets and carrot slices, stirring to mix thoroughly for even cooking.
- Season: Sprinkle salt and pepper to taste over the vegetables.
- Continue Cooking: Cook for another 5-7 minutes, stirring occasionally, until all vegetables are tender but still retain vibrant color.
- Add Lemon Juice: Drizzle fresh lemon juice over the sautéed vegetables to brighten the flavors.
- Finish with Parsley: Stir in freshly chopped parsley, then remove the skillet from heat.
- Serve Warm: Serve the sautéed garden vegetables warm as a delicious side dish or light main course.
Notes
- Use fresh garlic to maximize flavor but avoid burning by sautéing gently.
- Adjust cooking time based on vegetable size to maintain desired tenderness.
- For a vegan version, substitute butter with additional olive oil or a plant-based margarine.
- Adding a pinch of red pepper flakes can give the dish a slight heat if desired.
- Leftover vegetables can be refrigerated in an airtight container for up to 3 days.
