Description
A vibrant and flavorful recipe for garlic butter sautéed garden vegetables, combining fresh zucchini, yellow squash, red bell pepper, broccoli, and carrots cooked to tender perfection in a rich garlic butter sauce, finished with a hint of fresh lemon juice and parsley. This quick and easy dish makes a delightful side or a light main course.
Ingredients
Scale
Vegetables
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrot slices
For Cooking
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
For Finishing
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat Butter and Oil: In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter is melted and gently foaming.
- Sauté Garlic: Add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to let it burn.
- Add Base Vegetables: Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Stir to coat them in the garlic butter.
- Initial Softening: After sautéing for 2-3 minutes, the vegetables should start to soften.
- Add Remaining Vegetables: Add the broccoli florets and carrot slices, stirring well to ensure even cooking.
- Season: Season the vegetables with salt and pepper to taste.
- Cook Until Tender: Continue to cook for about 5-7 minutes, occasionally stirring, until all the vegetables are tender but still vibrant in color.
- Brighten Flavor: Drizzle the fresh lemon juice over the vegetables for a bright, fresh flavor.
- Add Herbs and Finish: Stir in the fresh chopped parsley, then remove the skillet from the heat.
- Serve: Serve the sautéed vegetables warm as a side dish or a light main course.
Notes
- Use fresh garlic for the best flavor; avoid pre-minced garlic if possible.
- Adjust the cooking time if you prefer firmer or softer vegetables.
- Feel free to substitute or add other garden vegetables like mushrooms or green beans.
- This dish pairs well with grilled meats or as a vegetarian main when served with grains like quinoa or rice.
- For a vegan variation, substitute the butter with an equal amount of olive oil or vegan margarine.
