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
- Prepare the skillet: In a large skillet over medium-high heat, drizzle olive oil and add minced garlic. Sauté the garlic for about one minute, stirring constantly to ensure it does not burn and releases its aroma.
- Cook root vegetables: Add the sliced carrots and cut asparagus pieces to the skillet. Sauté these vegetables for around 6 minutes, stirring occasionally to allow even cooking and to soften the firmer vegetables.
- Add remaining vegetables and seasonings: Incorporate the sliced zucchini, red bell pepper, mushrooms, and chopped green onions into the skillet. Sprinkle the kosher salt, Italian seasoning, onion powder, paprika, black pepper, and a pinch of red pepper flakes over the vegetables. Continue cooking for an additional 8 to 10 minutes, stirring occasionally to ensure all vegetables are evenly cooked and tender.
- Final seasoning and serve: Taste the sautéed vegetables and adjust the seasonings as desired. Serve immediately as a healthy and flavorful side dish. Enjoy!
Notes
- Use fresh vegetables for the best flavor and texture.
- Adjust red pepper flakes according to your preferred spice level.
- To keep vegetables crispier, reduce cooking time slightly.
- For added protein, consider tossing in some cooked chickpeas or a sprinkle of toasted nuts.
- Use kosher salt for better seasoning control, but regular table salt works as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
