Ingredients
Vegetables
- 1 cup carrots (sliced)
- 1 lb asparagus (ends trimmed and cut into 1-inch pieces)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 8 oz mushrooms (sliced)
- 3 or 4 green onions (chopped)
Seasonings & Oil
- 2 Tbsp olive oil
- 3 garlic cloves (minced)
- 1 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Pinch of red pepper flakes
Instructions
- Sauté garlic: In a large skillet over medium-high heat, drizzle olive oil and sauté minced garlic for about a minute, stirring constantly to prevent burning and to release its aroma.
- Cook carrots and asparagus: Add sliced carrots and trimmed asparagus to the skillet. Sauté them for about 6 minutes, stirring occasionally until they begin to soften.
- Add remaining vegetables and seasonings: Incorporate zucchini, red bell pepper, mushrooms, and chopped green onions into the skillet. Sprinkle in kosher salt, Italian seasoning, onion powder, paprika, black pepper, and red pepper flakes. Cook for an additional 8 to 10 minutes, stirring occasionally to ensure even cooking and flavor distribution.
- Adjust seasoning and serve: Taste the vegetables and adjust seasonings if necessary. Serve immediately, enjoying the vibrant, tender sautéed vegetables while warm.
Notes
- To retain more crunch, reduce cooking time slightly for vegetables like zucchini and bell peppers.
- For added protein, consider tossing in cooked chickpeas or grilled tofu.
- Use fresh herbs instead of dried Italian seasoning for a brighter flavor.
- Serve this dish as a side to grilled meats or over cooked grains for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
