By Becky Hardin
Published Aug 26, 2022
This easy sautéed vegetables recipe is my go-to healthy side dish for any dinner. A delectable rainbow of fresh veggies are cooked in olive oil, seasoned with herbs and spices, then topped with parmesan. I’ll show you how to sauté vegetables perfectly in less than 30 minutes!
I’m always looking for easy ways to add more veggies into my meals, and sautéing them has proven to be one of the best options. I can use any vegetables I have on hand, add a few herbs and spices, then throw them in a pan. These sautéed vegetables cook fast, and they come out nice and crisp. This healthy side dish pairs well with anything and everything, so I can always rely on this recipe to round out dinner.
Ingredients for Sautéed Veggies
- Vegetables: I used a mix of carrots, onions, asparagus , summer squash, bell peppers, and mushrooms, but you can sauté any combination of vegetables. It helps to cut them into similarly-sized pieces so that they all cook evenly.
- Butter & Oil: Olive oil is a great option for sautéing, but other types of oil work well too. Butter adds a richer flavor, but you can use more oil instead.
- Seasonings: Paprika, red pepper flakes, thyme, oregano, and salt & pepper is a good mix for simple flavor. Feel free to use your preferred mix of herbs and spices instead.
- Parmesan: I finish with a sprinkling of Parmesan, but this is optional.
Tips for Success
Sautéed vegetables generally cook quickly, and work best over medium-high heat. Let the pan heat up before adding all of the vegetables so that they cook evenly.
You can use any mix of veggies for this recipe, so use what’s in your fridge or prioritize in-season produce for the freshest mix. Keep in mind that root vegetables, like carrots or turnips, take longer to cook that vegetables like peppers or asparagus.
How to Store and Reheat
Store sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Reheat quickly in the microwave, or on the stovetop over medium heat.
Serving Suggestions
I make these sautéed vegetables to serve as a side dish with just about any main dish, including oven-cooked steak , Caesar chicken , and stovetop burgers . There’s really no wrong time to make them! These mixed veggies are also a good option for meal prep and pair well with simple baked chicken breast .
Ingredients1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 1 cup sliced carrots
- ▢ ½ onion thinly sliced
- ▢ 3 tablespoons unsalted butter
- ▢ 1 zucchini squash halved and sliced
- ▢ 1 yellow squash halved and sliced
- ▢ 1 red bell pepper sliced and cut into thirds
- ▢ 1 bunch asparagus trimmed and cut into 1-inch pieces
- ▢ 8 ounces mushrooms sliced
- ▢ 1 tablespoon minced garlic 2 cloves
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon ground black pepper
- ▢ ½ teaspoon paprika
- ▢ Pinch crushed red pepper flakes
- ▢ ½ teaspoon minced thyme
- ▢ ½ teaspoon minced oregano
- ▢ ¼ cup shredded Parmesan cheese for serving
Video
Instructions
- Heat the oil in a large sauté pan set over medium-high heat. Add the carrots and onions and sauté for 4 minutes. 2 tablespoons olive oil, 1 cup sliced carrots, ½ onion
- Add the butter to the pan. Once melted, add the remaining vegetables and garlic. Season with salt, pepper, paprika, pepper flakes, thyme, and oregano and toss to combine. 3 tablespoons unsalted butter, 1 zucchini squash, 1 yellow squash, 1 red bell pepper, 1 bunch asparagus, 8 ounces mushrooms, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, Pinch crushed red pepper flakes, ½ teaspoon minced thyme, ½ teaspoon minced oregano
- Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally as needed.
- Remove the pan from the heat and sprinkle with Parmesan cheese prior to serving. ¼ cup shredded Parmesan cheese
Becky’s Tips
- Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well.
- You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
- Add a spritz of fresh lemon to add another level of flavor to the dish, it works great with Parmesan.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Sauté Vegetables Step by Step
Sauté Carrots and Onions: Heat 2 tablespoons of olive oil in a large sauté pan set over medium-high heat. Then add 1 cup of sliced carrots and ½ of a thinly-sliced onion, and sauté for 4 minutes.
Add the Vegetables and Season: Add 3 tablespoons of unsalted butter to the pan and let it melt. Then add 1 halved & sliced zucchini, 1 halved & sliced yellow squash, 1 sliced red bell pepper, 1 bunch of asparagus, 8 ounces of sliced mushrooms, and 1 tablespoon of minced garlic. Then season with 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of paprika, a pinch of crushed red pepper flakes, ½ teaspoon of minced thyme, and ½ teaspoon of minced oregano; and toss to combine.
Saute: Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally.
Serve: Remove sautéed vegetables from the heat and sprinkle with ¼ cup of shredded Parmesan cheese prior to serving (if desired).
More Easy Vegetables Recipes We Love!
Oven Roasted Asparagus Recipe with Sun Dried Tomatoes & Parmesan
Grilled Vegetables
Air Fryer Roasted Vegetables
Sauteed Brussels Sprouts Recipe with Pears, Blue Cheese, and Walnuts
Sautéed Vegetables Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced carrots
- ½ onion thinly sliced
- 3 tablespoons unsalted butter
- 1 zucchini squash halved and sliced
- 1 yellow squash halved and sliced
- 1 red bell pepper sliced and cut into thirds
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 8 ounces mushrooms sliced
- 1 tablespoon minced garlic 2 cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Pinch crushed red pepper flakes
- ½ teaspoon minced thyme
- ½ teaspoon minced oregano
- ¼ cup shredded Parmesan cheese for serving
Instructions
- Heat the oil in a large sauté pan set over medium-high heat. Add the carrots and onions and sauté for 4 minutes. 2 tablespoons olive oil, 1 cup sliced carrots, ½ onion
- Add the butter to the pan. Once melted, add the remaining vegetables and garlic. Season with salt, pepper, paprika, pepper flakes, thyme, and oregano and toss to combine. 3 tablespoons unsalted butter, 1 zucchini squash, 1 yellow squash, 1 red bell pepper, 1 bunch asparagus, 8 ounces mushrooms, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, Pinch crushed red pepper flakes, ½ teaspoon minced thyme, ½ teaspoon minced oregano
- Cook for 5 to 7 minutes until the vegetables are tender. Stir occasionally as needed.
- Remove the pan from the heat and sprinkle with Parmesan cheese prior to serving. ¼ cup shredded Parmesan cheese
Video
Notes
- Try this recipe out with other veggies if you like. Vegetables like broccoli, cauliflower and peas in their pods work well.
- You can adapt the seasoning. Swap in spices to pair with whatever cuisine you are cooking.
- Add a spritz of fresh lemon to add another level of flavor to the dish, it works great with Parmesan.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
