Best 3 Sauteed Vegetable Medley Recipes

Embark on a culinary journey with our enticing sautéed vegetable medley, a symphony of vibrant colors and delectable flavors. This versatile dish showcases a harmonious blend of crisp-tender vegetables, each contributing its unique character to create a symphony of textures and tastes. From the earthy sweetness of bell peppers and carrots to the delicate crunch of green beans and broccoli, every bite promises a delightful experience. Mushrooms add a savory depth, while baby corn brings a delightful textural contrast. Seasoned with a touch of garlic, herbs, and a hint of spice, this medley transforms simple vegetables into an extraordinary side dish or a hearty main course when paired with protein of your choice. Discover the vibrant flavors and endless possibilities of our sautéed vegetable medley, a culinary delight that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED PURPLE CARROT AND VEGETABLE MEDLEY

Sauteed Purple Carrot and Vegetable Medley image

This is a healthy medley of nutritious veggies that tastes great! A great dish to get a good variety of nutritious veggies! Looks gorgeous, too!

Provided by AngCooks

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter, divided
2 red potatoes, cut into cubes
2 red carrots, sliced
1 small yellow onion, chopped
6 Brussels sprouts, quartered, or to taste
½ green bell pepper, chopped
¼ cup fresh peas, shelled, or to taste
4 cloves garlic, halved
3 sprigs fresh thyme, chopped, or to taste
½ teaspoon sea salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ cup water
2 cups fresh spinach

Steps:

Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes.
Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture; cook and stir until vegetables are slightly browned, 2 to 3 minutes.
Pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Stir remaining tablespoon butter and spinach into the vegetable mixture; toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.4 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 3.7 g, Sodium 318.7 mg, Sugar 4.2 g

SAUTEED MINI VEGETABLE MEDLEY

Sauteed Mini Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound assorted mini squash - patty pans and/or baby zucchini
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 pint cherry tomatoes
Salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
Handful flat-leaf parsley, chopped

Steps:

Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

SAUTEED VEGETABLE MEDLEY

Sauteed Vegetable Medley image

Number Of Ingredients 9

Ingredients

1/2 small yellow squash cut into 1/2 inch pieces
1/2 small zucchini cut into 1/2 inch slices
1/2 cup chopped red or green bell pepper
1 small onion cut into slices then halved
1 tablespoon butter
2 teaspoons dried basil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

1. Slice the yellow squash. 2. Slice the zucchini. 3. Chop the bell pepper. 4. Slice the onion, then cut the slices in half. 5. Melt the butter in a large frying pan over medium heat. Add the vegetables and all of the remaining ingredients. Stirring occasionally, saute the vegetables for 5 minutes or until they are tender-crisp. Steaming on the Grill Instead of sauteing the vegetables in a pan, place all of the ingredients in a foil pouch. Place the pouch on a hot grill and cook for 5 to 7 minutes, flipping it once or twice as it cooks. The sealed pouch will steam the vegetables inside.

Nutrition Facts : Nutritional Facts Serves

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling during the cooking process.
Use fresh vegetables: Fresh vegetables will have the best flavor and texture. If you can, buy your vegetables from a farmers market or local grocery store.
Cut your vegetables evenly: This will help them cook evenly. If you are using a knife, make sure it is sharp.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly. Cook them in batches if necessary.
Use a high-quality olive oil: Olive oil is a healthy and flavorful oil that will help your vegetables taste their best.
Season the vegetables well: Salt, pepper, and garlic powder are all good basic seasonings for vegetables. You can also add other herbs and spices to taste.
Cook the vegetables until they are tender-crisp: You don't want to overcook the vegetables, or they will become mushy. Cook them until they are just tender-crisp.
Serve the vegetables immediately: Sautéed vegetables are best served immediately, while they are still hot and fresh.

Conclusion:

Sautéed vegetable medley is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is a great way to get your daily dose of vegetables, and it is also a good source of vitamins, minerals, and antioxidants. With a little planning and preparation, you can easily make a sautéed vegetable medley that is both flavorful and nutritious. Try experimenting with different types of vegetables and seasonings to find your favorite combination.