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Savory Mediterranean Sautéed Vegetables

Savory Mediterranean Sautéed Vegetables for a Colorful Feast

This Savory Mediterranean Sautéed Vegetables recipe is a quick and delightful dish featuring vibrant zucchini, eggplant, and bell peppers, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Olive Oil Avocado oil can be a high-heat alternative.
  • 1 medium Red Onion Yellow onion works as a great substitute.
  • 3 cloves Garlic Use freshly minced garlic for the best taste.
  • 1 medium Zucchini Try yellow squash for a fun twist.
  • 1 medium Eggplant Mushrooms can be used for a different touch.
  • 1 medium Red Bell Pepper Green bell pepper can provide a more robust flavor.
  • 1 medium Yellow Bell Pepper Can be omitted if needed.
  • 1 cup Cherry Tomatoes Any small variety can do the trick.
For Seasoning
  • 1 teaspoon Dried Oregano A staple in Mediterranean cooking.
  • 1 teaspoon Dried Thyme Feel free to adjust to your preference.
  • 1 teaspoon Dried Basil Fresh basil can elevate the flavor even further.
  • Salt and Pepper Essential for enhancing the natural flavors of the vegetables.
  • 1 tablespoon Balsamic Vinegar Red wine vinegar or lemon juice can be great substitutes.
For Garnishing
  • 1 tablespoon Fresh Parsley Optional but adds a fresh finish.

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes until shimmering.
  2. Add 1 sliced red onion and sauté for approximately 2 minutes until softened.
  3. Introduce 3 cloves of minced garlic to the skillet and cook for about 30 seconds until fragrant.
  4. Add 1 diced zucchini, 1 diced eggplant, 1 chopped red bell pepper, and 1 chopped yellow bell pepper to the skillet. Stir for 5-7 minutes.
  5. Stir in 1 cup of halved cherry tomatoes along with 1 teaspoon of dried oregano, thyme, and basil. Cook for 3-4 minutes.
  6. Sprinkle with salt and pepper to taste and stir for about a minute.
  7. Drizzle 1 tablespoon of balsamic vinegar over the sautéed vegetables and cook for an additional minute.
  8. Garnish with freshly chopped parsley before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Keep garlic moving in the pan to avoid burning. Taste as you go, and chop vegetables consistently for even cooking. Use fresh vegetables for the best flavor.

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