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- 1 cup bell peppers (a mix of red, yellow, and green), sliced into thin strips - 1 cup zucchini, sliced into half-moons - 1 cup broccoli florets, cut into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 2 tablespoons extra-virgin olive oil - 1 tablespoon balsamic vinegar - Salt and freshly cracked black pepper to taste - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (for garnish) When choosing vegetables, fresh is best. They have better taste and texture. Frozen veggies work too. They are often picked at peak ripeness. Just be sure to thaw them first. If you have dietary needs, you can make swaps. For a low-carb option, use cauliflower instead of zucchini. For extra protein, add chickpeas or tofu. Don't have balsamic vinegar? Use lemon juice or apple cider vinegar instead. Adjusting recipes makes cooking fun and personal! {{ingredient_image_2}} 1. First, gather all your ingredients. This helps you stay organized. 2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Wait until it shimmers. 3. Add 1 thinly sliced onion to the skillet. Sauté for 2-3 minutes until the onion becomes soft and clear. 4. Next, add 2 minced garlic cloves. Cook for 30 seconds, stirring often. Avoid burning the garlic to keep flavors bright. 5. Mix in 1 cup of sliced bell peppers and 1 cup of zucchini. Stir and cook for 4-5 minutes. The veggies should be tender but still have some crunch. 6. Now, add 1 cup of broccoli florets. Sauté for another 3-4 minutes. All veggies should be bright and tender. 7. Gently fold in 1 cup of halved cherry tomatoes and 1 tablespoon of balsamic vinegar. Stir softly and cook for 2 more minutes. The tomatoes should become slightly soft. 8. Season with salt, freshly cracked black pepper, and 1 teaspoon of dried oregano. Stir well to mix the flavors evenly. 9. Take the skillet off the heat and transfer your veggie medley to a serving dish. Add fresh chopped basil on top for a pop of color. Serve the sautéed veggie medley warm. Use a colorful platter to show off the bright veggies. Sprinkle extra basil on top for a lovely touch. For added flavor, consider crumbling feta cheese or adding toasted pine nuts. This gives a nice crunch and taste boost. Pair this medley with grilled chicken or fish for a complete meal. A glass of white wine enhances the dish even more. Enjoy the beauty and taste of this vibrant veggie medley! To sauté veggies, you need the right heat. Aim for medium-high heat. This helps cook the veggies quickly while keeping them crisp. If the heat is too low, they will steam instead of sauté. If it's too high, they may burn. For even cooking, cut your vegetables into similar sizes. Thin strips or small pieces cook faster and more evenly. Stir the veggies often, so they heat up all around. This way, you avoid some being overcooked while others are still hard. To enhance flavors, use fresh herbs and spices. Add garlic and onion at the start to build a base flavor. Use balsamic vinegar for a tangy finish. A sprinkle of salt and pepper can bring out the sweetness in veggies. Taste as you go, and adjust seasoning to your liking. You can add proteins or grains to your medley. Chicken, shrimp, or tofu work great. For grains, try quinoa or rice. These will make the dish more filling and add nutrition. Experiment with spices and seasonings. Instead of dried oregano, try thyme or cumin for a different twist. You can also add a pinch of chili flakes for some heat. Mix and match to find your favorite flavor combinations. This dish is versatile, so have fun with it! Pro Tips Prep Your Veggies Ahead: Chop and prepare your vegetables in advance to save time during cooking. This also allows you to arrange them in an aesthetically pleasing way on the serving platter. Adjust the Cooking Time: Depending on how tender or crunchy you prefer your veggies, feel free to adjust the cooking times slightly. Remember, you can always sauté longer but can’t uncook them! Experiment with Seasonings: Don’t be afraid to get creative with herbs and spices! Try adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness. Use Fresh Ingredients: Whenever possible, opt for fresh, seasonal vegetables. Not only will they taste better, but they'll also provide the best color and nutrition to your dish. {{image_4}} You can change the veggies based on the season. Here are my favorite swaps: - Spring: Use asparagus and snap peas for a fresh taste. - Summer: Add corn and eggplant for sweetness. - Fall: Try butternut squash and Brussels sprouts for warmth. - Winter: Use root veggies like carrots and parsnips for heartiness. These swaps not only keep your dish fresh but also add vivid colors. A mix of bright and warm hues makes your plate pop. This colorful display impresses guests and makes the meal fun. Want to explore new flavors? Here are some ideas to change your veggie medley: - Mediterranean Style: Add olives, sun-dried tomatoes, and feta cheese. Drizzle with lemon juice for zest. - Asian Influence: Toss in bok choy, snow peas, and sesame oil. A sprinkle of sesame seeds gives a nice crunch. - Mexican Flair: Mix in black beans, corn, and diced jalapeños. Finish with fresh cilantro for a burst of flavor. These twists let you enjoy different cuisines, all while eating healthy. Try these swaps and see how they change your dish! To keep your sautéed veggie medley fresh, store it in an airtight container. This helps lock in flavors and moisture. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing. Just make sure it cools down before you freeze it. Frozen veggies can last up to three months. Thaw them in the fridge before reheating. When reheating, you want to keep the veggies crisp. The best way is using the stovetop. Heat a little olive oil in a skillet over medium heat. Add the veggies and stir gently until warmed through. This way, they stay bright and colorful. You can also use the microwave, but be cautious. Place the veggies in a microwave-safe dish and cover it. Heat in short bursts of 30 seconds. Stir between each burst to avoid uneven heating. This helps keep some of that fresh taste! What vegetables can I include in a sautéed veggie medley? You can use many types of veggies. Some tasty options are: - Bell peppers (red, yellow, green) - Zucchini - Broccoli - Cherry tomatoes - Onions - Carrots - Spinach Each type adds a unique flavor and color. Mix and match based on what you enjoy or have on hand. Can I make this dish ahead of time? Yes, you can make this dish ahead. Cook the veggies and let them cool. Store them in a container in the fridge for up to three days. When ready to eat, just reheat in the skillet or microwave. This helps save time on busy nights. What are the best cookware options for sautéing vegetables? A large skillet or frying pan works best for sautéing. Choose one with a non-stick surface to prevent sticking. Cast iron skillets are great too, as they hold heat well. Always use a pan with high sides to avoid spills. You learned about crafting a sautéed veggie medley. We covered ingredients, cooking steps, and how to serve it well. Tips on sautéing ensure great flavors and even cooking. I shared ideas for seasonal swaps and cuisine twists to keep it fun. Finally, proper storage and reheating methods help maintain freshness. Enjoy making your veggie medley more exciting and tailored to your taste!

Rainbow Sautéed Veggie Medley

A colorful and healthy mix of sautéed vegetables, perfect as a side dish or light main.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Vegetarian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup bell peppers (a mix of red, yellow, and green), sliced into thin strips
  • 1 cup zucchini, sliced into half-moons
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt and freshly cracked black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped (for garnish)

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat until shimmering.
  • Add the thinly sliced onion to the skillet and sauté for 2-3 minutes, stirring occasionally, until the onion turns translucent and fragrant.
  • Mix in the minced garlic and sauté for an additional 30 seconds, taking care not to let it burn.
  • Add the sliced bell peppers and zucchini to the skillet. Stir well and cook for about 4-5 minutes, allowing the vegetables to soften slightly while retaining some crunch.
  • Next, add in the broccoli florets, continuing to sauté for another 3-4 minutes until all the vegetables are tender yet still crisp.
  • Gently fold in the halved cherry tomatoes and balsamic vinegar, mixing softly to combine. Allow everything to cook together for an additional 2 minutes.
  • Season the veggie mixture with salt, pepper, and dried oregano, making sure to stir thoroughly for an even distribution of flavors.
  • Remove the skillet from heat and transfer the medley to a serving dish. Garnish with freshly chopped basil for a vibrant finish.

Notes

Serve warm on a colorful platter and consider adding feta cheese or pine nuts for extra flavor.
Keyword healthy, medley, sautéed, vegetables