Ingredients
Scale
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 medium carrot, julienned or sliced thin
- ½ cup snap peas
- ½ cup mushrooms, sliced
- Salt and black pepper, to taste
- 1 tsp lemon juice (optional)
- 1 tsp balsamic vinegar or soy sauce (optional)
Instructions
- Wash and slice all vegetables.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sliced onion; sauté for 2 minutes.
- Stir in bell pepper, zucchini, broccoli, carrot, snap peas, and mushrooms; mix well.
- Season with salt and black pepper; cook for 8–10 minutes until tender-crisp.
- Finish with optional lemon juice or balsamic vinegar if desired.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg