Best 2 Sauteed Rainbow Vegetables Recipes

In a vibrant symphony of colors and flavors, Sautéed Rainbow Vegetables offer a delightful culinary adventure. This delectable medley of garden-fresh bell peppers, zucchini, carrots, snap peas, broccoli, and baby corn is a feast for both the eyes and the palate. With variations ranging from classic stir-fries to tantalizing Asian-inspired sauces, this versatile dish can be tailored to suit diverse preferences and dietary needs. Whether you're seeking a quick and healthy side dish, a vegetarian main course, or an impressive appetizer for your next gathering, these sautéed rainbow vegetables recipes are guaranteed to bring joy and nourishment to your table.

**Recipes Included:**
1. **Classic Sautéed Rainbow Vegetables:** Experience the pure essence of sautéed vegetables, where vibrant colors and flavors shine through in every bite. This simple yet satisfying recipe is sure to become a weeknight favorite.

2. **Garlic Butter Sautéed Rainbow Vegetables:** Elevate your sautéed vegetables with the richness of garlic and butter. This easy-to-follow recipe adds a touch of savory decadence to the vibrant vegetable mix.

3. **Asian-Inspired Sautéed Rainbow Vegetables:** Embark on a culinary journey to the Orient with this Asian-inspired variation. A harmonious blend of soy sauce, ginger, and sesame oil infuses the vegetables with irresistible umami and aromatic flavors.

4. **Honey Dijon Sautéed Rainbow Vegetables:** Experience a delightful balance of sweet and tangy flavors in this honey Dijon variation. With a hint of mustard and a touch of sweetness, these vegetables will leave you craving more.

5. **Teriyaki Sautéed Rainbow Vegetables:** Relish the bold and savory flavors of teriyaki in this Japanese-inspired recipe. The vegetables are coated in a luscious teriyaki sauce, creating a delectable glaze that will tantalize your taste buds.

6. **Roasted Rainbow Vegetables:** Elevate your sautéed vegetables to a new level by roasting them in the oven. This method brings out their natural sweetness and caramelized edges, creating a delightful textural contrast.

7. **Sautéed Rainbow Vegetables with Feta:** Add a touch of Mediterranean flair to your sautéed vegetables with crumbled feta cheese. The briny, tangy flavor of feta complements the vibrant vegetables beautifully.

8. **Sautéed Rainbow Vegetables with Quinoa:** Transform your sautéed vegetables into a wholesome meal by pairing them with protein-rich quinoa. This nutritious combination is a perfect lunch or dinner option for health-conscious individuals.

9. **Rainbow Vegetable Skewers:** Take your sautéed vegetables on the go with these colorful skewers. Simply skewer the vegetables and grill or pan-fry them for a fun and portable snack or appetizer.

10. **Rainbow Vegetable Spring Rolls:** Encase your sautéed vegetables in crispy spring roll wrappers for a delightful appetizer or finger food. Serve with your favorite dipping sauce for an extra burst of flavor.

Here are our top 2 tried and tested recipes!

ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)

Roasted Rainbow Vegetable Bowl (30 Minutes!) image

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 16

Ingredients

3-4 medium red or yellow baby potatoes ((sliced into 1/4-inch rounds))
1/2 large sweet potato ((skin on // sliced into 1/4-inch rounds))
2 large carrots ((halved and thinly sliced))
1 medium beet ((sliced into 1/8-inch rounds))
4 medium radishes ((halved, or quartered if large))
2 Tbsp avocado or melted coconut oil
1 tsp curry powder ((divided))
1/2 tsp sea salt ((divided))
1 cup cabbage ((thinly sliced))
1 medium red pepper ((thinly sliced))
1 cup broccolini ((roughly chopped))
2 cups chopped collard greens or kale ((organic when possible))
1 medium lemon ((juiced // ~3 Tbsp or 45 ml as original recipe is written // divided))
2 Tbsp tahini ((divided))
2 Tbsp hemp seeds ((divided))
1/2 medium avocado ((divided // optional))

Steps:

Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g

SAUTEED RAINBOW VEGETABLES

SAUTEED RAINBOW VEGETABLES image

In my quest to make a healthier lower calorie meal, I opted to make these sautéed vegetables to go with my Turkey Sloppy Joes. The dish was quite tasty & colorful & just a little shredded parmesan cheese added on top while the vegetables were still hot went a long way. This dish not only was colorful but was quick & easy to...

Provided by Rose Mary Mogan

Categories Vegetables

Time 50m

Number Of Ingredients 8

Ingredients

3 medium zucchini, about 1 pound (sliced as desired)
1 1/2 Tbsp coconut oil or canola or olive
1 medium red onion sliced thinly
4 medium carrots, peeled & sliced on the bias or as desired
2 medium jalapeno peppers, seeds removed & chopped (leave seeds if you prefer the heat)
5 medium mini sweet peppers (cut into thin strips) assorted colors
1 tsp steak seasoning
1/2 c shredded parmesan or cheese of your choice

Steps:

1. Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
2. This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
3. Peel & Slice the red onions.
4. Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
5. Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
6. Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
7. Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
8. Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the flavor and texture of your dish.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of sautéing.
Use a large pan or skillet. This will give the vegetables plenty of room to cook.
Sauté the vegetables over medium-high heat. This will help them cook quickly and evenly.
Stir the vegetables frequently. This will prevent them from sticking to the pan and burning.
Season the vegetables with salt, pepper, and other spices to taste.
Serve the vegetables immediately. They are best when they are hot and fresh.

Conclusion:

Sautéed rainbow vegetables are a healthy, delicious, and colorful dish that can be enjoyed as a side dish or main course. They are also a great way to get your daily dose of fruits and vegetables. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a healthy and flavorful meal, give sautéed rainbow vegetables a try!