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Luscious Lemon-Herb Sautéed Vegetables

Luscious Lemon-Herb Sautéed Vegetables is a vibrant and healthy dish, featuring an assortment of fresh vegetables cooked to perfection with garlic, herbs, and a hint of lemon. Parmesan cheese adds an extra touch of richness to create a well-rounded side dish.
1
24 min
TOTAL TIME
184
CALORIES
$1.35
PER SERVING
Luscious Lemon-Herb Sautéed Vegetables
Ingredients
13 INGREDIENTS
4 SERVINGS
Minced Garlic
1 1/2 tsp minced garlic
Carrots
2 medium carrots
peeled and sliced
Red Bell Pepper
1 medium red bell pepper
diced
Olive Oil
3 tbsp olive oil
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Red Onion
1/2 medium red onion
chopped
Broccoli Florets
2 1/2 cups broccoli florets
Yellow Squash
1 medium yellow squash
sliced
Fresh Thyme Leaves
1 1/2 tsp fresh thyme leaves
Salt
salt
to taste
Black Pepper
black pepper
to taste
Fresh Parsley
2 tbsp fresh parsley
chopped
Lemon Juice
1 1/2 tsp lemon juice
Directions
8 STEPS
12 min
PREP TIME
12 min
COOK TIME
24 min
TOTAL TIME
1
Heat olive oil in a 12-inch skillet over medium-high heat.
2
Add red bell pepper, carrots, red onion, and broccoli florets to the skillet.
3
Sauté the vegetables for 4 minutes, tossing occasionally to allow them to brown slightly.
4
Add yellow squash to the skillet and sauté for an additional 3 minutes.
5
Add minced garlic, fresh thyme leaves, salt, and freshly ground black pepper to the skillet. Toss to combine.
6
Sauté the vegetables for 2 more minutes, or until they are tender but still vibrant in color.
7
Remove from heat, and sprinkle the vegetables with chopped fresh parsley and fresh lemon juice. Toss to combine.
8
Serve the vegetables hot, topped with grated parmesan cheese if desired.
Health Info
Macros
11g
CARBS
13g
FAT
6g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
What's the best way to cut vegetables for stir-fry?
How do I ensure that my veggies remain crunchy?
What's the best oil to cook vegetables in?
Why do my vegetables lose color when cooked?
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Is it better to steam or boil vegetables?
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