Easy Sautéed Zucchini, Carrots, and Peppers

An excellent lean dish made from any juicy vegetables. Sautéed vegetables are a great seasonal dish. Now that fresh vegetables are available almost all year round, it can be prepared not only in the fall. Although seasonal vegetables make the dish healthier and tastier. Sauteed vegetables can be served as a main dish on fasting days; in this case, it is perfect as a side dish for boiled potatoes. You can use sauté as a hot or cold appetizer, as a side dish for meat, fish, and poultry. Sauté can be prepared not only in a saucepan, it can be baked in the oven
cook time: 40 min
Maya Lindell
Easy Sautéed Zucchini, Carrots, and Peppers

Nutrition Facts (per serving)

124
Calories
11g
Fat
7g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Garlic 3 clove
Tomatoes 60 g
Salt to taste
Zucchini 120 g
Carrot 100 g
Bulb onions 80 g
bell pepper 50 g
Sunflower oil 50 g

Recipe instructions

Step 1

Step 1
Prepare the following set of products: carrots, zucchini, sweet red pepper (you can use any one, you can have a multi-colored one — it will be more beautiful), tomato, onion, garlic, sunflower oil, salt. Take your favorite spices for aroma, in this case I have cumin, peppercorns, aparica.

Step 2

Step 2
Wash all vegetables well and chop. Carrots — in thin sticks or strips, onions — in medium-sized cubes.

Step 3

Step 3
Sweet peppers and zucchini — cubes or slices, larger zucchini so that it does not turn into porridge when cooked. In general, the sauté will be tastier if all the vegetables are cooked to the degree of cooking — al dente, as the French say (the degree of slight undercooking).

Step 4

Step 4
Heat the sunflower oil in a saucepan or saucepan, first fry the onion until slightly translucent, and only then add the rest of the vegetables. The fried onions complete the whole dish. Then add crushed garlic cloves, carrots, continue frying.

Step 5

Step 5
Then add the prepared zucchini and carefully stir the sauté.

Step 6

Step 6
Add sweet red pepper to the sauté.

Step 7

Step 7
Season the sauté with spices and simmer everything together until desired doneness. Vegetable sauté is especially tasty when the vegetables retain their integrity and do not overcook or turn into mush.

Step 8

Step 8
The vegetable sauté is ready! Serve it as a main meatless dish for lunch or dinner, as a side dish for meat, fish, poultry, or as an appetizer with boiled potatoes or as a thick vegetable sauce.

Additional rubrics

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