Description
A vibrant medley of sautéed vegetables, bursting with flavor and ideal for any meal.
Ingredients
Scale
- 3 cloves of garlic (finely chopped)
- 1 cup of thinly sliced carrot rounds
- 1 pound of asparagus spears (woody ends removed, cut into 1-inch segments)
- 1 red bell pepper (thinly sliced into strips)
- 1 medium zucchini (cut into thin rounds)
- 8 ounces of fresh mushrooms (cleaned and sliced)
- 3 green onions (thinly sliced, both green and white parts)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon of sea salt
- 1/2 teaspoon of powdered onion
- 1/4 teaspoon of freshly ground black pepper
- A pinch of crushed red pepper flakes
- 1/2 teaspoon of dried Italian herb blend
- 1/4 teaspoon of smoked paprika
Instructions
- Ensure all your vegetables are washed and cut uniformly for even cooking.
- In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- Add the chopped garlic and sauté for about 30 seconds, or until fragrant.
- Toss the carrot rounds into the skillet first, stirring frequently for about 2-3 minutes.
- Add the asparagus and zucchini, stirring for another 3-5 minutes.
- Incorporate the bell pepper strips and mushrooms, stirring for 2-3 more minutes.
- Season with sea salt, black pepper, powdered onion, crushed red pepper flakes, Italian herb blend, and smoked paprika. Mix thoroughly.
- Remove from heat and drizzle with lemon juice and Parmesan cheese. Toss gently to combine just before serving.
Notes
Best consumed immediately but can be stored in the fridge for 3-4 days. Can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg