Go Back
To make a tasty sautéed veggie medley, gather these ingredients: - 1 cup bell peppers (red, yellow, and green), sliced - 1 cup zucchini, sliced into half-moons - 1 cup broccoli florets - 1 cup cherry tomatoes, halved - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped for garnish Fresh vegetables give the best flavor and texture. They look bright and taste crisp. If you use frozen veggies, they are quick and easy. They may lose some crunch. Choose fresh when you can, but frozen works in a pinch. Seasonings make your dish pop! Use salt and pepper to taste. Dried oregano adds nice flavor. Fresh basil gives a bright touch. You can also try other spices, like thyme or paprika, to mix it up. Remember, always taste as you go. This helps you find your perfect flavor. {{ingredient_image_1}} Start by washing all your veggies. This step is key. Slice the bell peppers, zucchini, and onion. Cut the cherry tomatoes in half. Break the broccoli into small florets. Use a sharp knife for safety and ease. Set each type of veggie aside in bowls. This makes cooking easier and more fun. Heat your skillet over medium-high heat. Pour in the olive oil. Once the oil is warm, add the sliced onion. Cook for 2-3 minutes until the onion is clear. Then, add the minced garlic and stir it for 30 seconds. Be careful not to burn it. Next, toss in the bell peppers and zucchini. Cook them for 4-5 minutes until they soften a bit. Add the broccoli and cook another 3-4 minutes. Finally, stir in the cherry tomatoes and balsamic vinegar. Cook for 2 more minutes. Make sure your pan is hot before adding oil. This helps the veggies cook evenly. If you add them too soon, they may steam instead of sauté. Keep an eye on cooking times. Each vegetable cooks at a different rate. You want them all to be tender but still crisp. Stir gently to mix flavors. Always taste as you go. This way, you can adjust seasonings like salt and pepper. To get the best sautéed veggies, start with a hot pan. Heat the olive oil first. You want it to shimmer but not smoke. Add the onions and cook them until soft. Then, add garlic to bring out flavor. Add vegetables in stages. Start with those that take longer to cook. Bell peppers and zucchini go in first. Then, add broccoli and cherry tomatoes last. This way, they stay crisp and bright. One mistake is overcrowding the pan. If you add too many veggies, they won't cook well. They will steam instead of sauté. To fix this, cook in batches if needed. Also, don't skip the seasoning. Salt, pepper, and oregano enhance flavor. Finally, watch the heat. Too high can burn the garlic and veggies. Keep it medium-high for best results. For the best experience, serve your veggie medley warm. Use a colorful platter to make it pop. Garnish with fresh basil for a nice touch. If you want, add crumbled feta cheese on top. It gives a nice salty kick. Pair this medley with grains or protein for a full meal. Enjoy your healthy and tasty dish! Pro Tips Use Seasonal Veggies: Opt for vegetables that are in season for the best flavor and nutritional value. Experiment with Spices: Don’t hesitate to add different spices or herbs to create your unique flavor profile. Cooking Time Matters: Be mindful of the cooking time for each vegetable to ensure they maintain a tender-crisp texture. Presentation is Key: Serve the dish in a colorful platter and garnish with fresh herbs for an eye-catching presentation. {{image_2}} You can mix in many veggies for your medley. Try adding carrots for sweetness. Kale adds a nice crunch too. Snap peas give a lovely snap. Consider adding asparagus for a gourmet touch. You can even toss in mushrooms for an earthy flavor. Each veggie brings its own taste and texture. You can change the flavor by using different spices. For an Asian twist, add soy sauce and ginger. This makes the dish savory and bright. For a Mediterranean vibe, use lemon juice and fresh herbs. Oregano and thyme work well here. These changes will take your veggie medley to new heights. Want to make your medley heartier? Add some protein! Tofu is a great plant-based choice. Cut it into cubes and sauté until golden. You can also use chicken for a classic option. Cook it first, then add your veggies. This gives a satisfying meal that keeps you full. To keep your sautéed veggie medley fresh, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to 3 days. If you want to enjoy it later, freezing is a great option. When reheating, use a skillet for the best results. Heat it over medium heat. Add a splash of olive oil to prevent sticking. Stir the veggies gently until they are heated through. You can also use the microwave, but be cautious. Microwaving may make the veggies soggy. For freezing, let the medley cool completely. Then, portion it into freezer bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze the veggie medley for up to 3 months. To eat, thaw it in the fridge overnight before reheating. Sautéed vegetables last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Always check for any signs of spoilage before eating. Yes, you can use different oils for sautéing. Olive oil is great, but you can try avocado or coconut oil too. Each oil adds a unique flavor. Just make sure the oil can handle high heat. The best way to reheat sautéed veggies is on the stove. Use a non-stick pan over medium heat. Add a splash of water or oil to keep them moist. Stir occasionally until they are warm. Yes, you can prepare the veggie medley in advance. Cook it, let it cool, and store it in the fridge. This makes meal prep easy. Just reheat when you are ready to eat. Yes, this dish is great for meal prep! It stores well and offers good nutrition. You can pair it with grains or proteins for a complete meal. Enjoy it throughout the week! You now know how to make delicious sautéed vegetables. We covered key steps like prepping veggies, choosing fresh or frozen options, and using tasty spices. I shared tips for perfect sautéing and what to avoid. You can mix up flavors, add proteins, and learn storage tricks for leftovers. Take this knowledge into your kitchen. Enjoy cooking and exploring new tastes!

Rainbow Sautéed Veggie Medley

A colorful and healthy sautéed vegetable dish featuring bell peppers, zucchini, broccoli, and cherry tomatoes.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup bell peppers (red, yellow, and green), sliced
  • 1 cup zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add the sliced onion and sauté for 2-3 minutes until they become translucent.
  • Stir in the minced garlic and cook for an additional 30 seconds, ensuring it doesn’t burn.
  • Add the bell peppers and zucchini to the skillet, cooking for about 4-5 minutes until they begin to soften.
  • Toss in the broccoli florets and continue to sauté for another 3-4 minutes until all vegetables are tender yet crisp.
  • Incorporate the cherry tomatoes and balsamic vinegar, stirring gently to combine. Cook for an additional 2 minutes until tomatoes are slightly softened.
  • Season with salt, pepper, and dried oregano, stirring to ensure even flavor distribution.
  • Remove from heat and garnish with freshly chopped basil before serving.

Notes

Serve warm on a colorful platter, and sprinkle extra fresh basil on top for vibrant color contrast. You can also add a sprinkle of feta cheese for an additional flavor boost.
Keyword healthy, sautéed vegetables, vegetarian