Dinner Ideas

Sauteed Vegetables (Easy Veggie Skillet)

Name: Sauteed Vegetables (Easy Veggie Skillet)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 Tbsp olive oil; 1 medium red bell pepper, chopped; 2 medium carrots, peeled and thinly sliced (1 cup); 1/2 medium red onion, chopped (1 cup); 2 1/2 cups broccoli florets, cut into bite-size pieces; 1 medium yellow squash, thick portion halved, all sliced; 1 1/2 tsp minced garlic; 1 1/2 tsp fresh thyme leaves; salt and freshly ground black pepper, to taste; 2 Tbsp chopped fresh parsley; 1 1/2 tsp fresh lemon juice; 1/4 cup grated Parmesan cheese (optional), for serving

4 servings

porties

15 minutes

actieve tijd

25 minutes

totale tijd

Begin met koken

Ingrediënten

3 Tbsp olive oil

1 medium red bell pepper, chopped

2 medium carrots, peeled and thinly sliced (1 cup)

1/2 medium red onion, chopped (1 cup)

2 1/2 cups broccoli florets, cut into bite-size pieces

1 medium yellow squash, thick portion halved, all sliced

1 1/2 tsp minced garlic

1 1/2 tsp fresh thyme leaves

salt and freshly ground black pepper, to taste

2 Tbsp chopped fresh parsley

1 1/2 tsp fresh lemon juice

1/4 cup grated Parmesan cheese (optional), for serving

Instructies

Step 1

Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.

Step 2

Add bell pepper, carrots, onion, and broccoli. Sauté for 4 minutes, tossing occasionally so the vegetables can brown slightly.

Step 3

Add the squash and sauté for 3 minutes.

Step 4

Toss in the garlic and thyme, season with salt and pepper to taste, and sauté for 2 minutes more, or until vegetables are just tender.

Step 5

Sprinkle with parsley and lemon juice; toss to combine. Serve with Parmesan if desired.

Voedingswaarde

Portiegrootte

Calorieën

150 kcal

Totale vet

11 g

Verzadigd vet

2 g

Onverzadigd vet

9 g

Transvet

Cholesterol

Natrium

120 mg

Totale koolhydraten

13 g

Voedingsvezels

4 g

Totale suikers

6 g

Eiwit

3 g