My Favorite Sautéed Vegetables Recipe – Easy and Healthy!

I LOVE making sautéed vegetables! Now I love it, because I know the correct way to do it…. But before I knew this little “trick” (which is actually not adding… anything) making sautéed vegetables was very complicated for me.

Many people told me that it was worth leaving the vegetables in the pan for 40 minutes… But in the end I discovered that the best way to make them only takes 15 minutes!

If you want to learn my recipe, which is actually VERY simple, you just need to see below.

I photographed my dinner yesterday so you can see every step.

PS: I always follow this recipe with grilled salmon in the oven, so I recommend you try it too!

My Favorite Sautéed Vegetables Recipe – Easy and Healthy!

Ingredients for 2 People:

• Half a zucchini;
• 1 large carrot;
• Half a cabbage;
• 1 onion;
• Salt (to taste);
• Garlic powder (to taste);
• Dressing/Sauce.

Step 1: Prepare the Vegetables

Peel the carrot and use a peeler to create thin strips. Slice the zucchini into relatively thick strips and then cut each strip into quarters. Ensure the pieces aren’t too thin to prevent the zucchini from becoming soggy.

Shred the cabbage into fine strips and cut the onion into relatively large chunks to maintain a hearty texture.

You can also add other vegetables you have at home. Sometimes we add green and red bell peppers, but we didn’t have any this time!

Step 2: Heat the Pan

Drizzle a small amount of olive oil (just a tiny bit) into a non-stick skillet. Cover with a lid and let it heat up for about a minute. It’s crucial to use a truly non-stick skillet to prevent the vegetables from burning or sticking to the bottom.

Step 3: Add the Vegetables

Start by placing the onion at the bottom of the skillet, followed by the rest of the vegetables on top. I like to leave the onion at the bottom because it adds extra flavor! Season with garlic powder and salt, then cover the skillet with a lid.

The vegetables may look like a lot at first, but they will reduce significantly in size as they sauté. So, you don’t need an overly large skillet for this recipe!

Step 4: Sauté the Vegetables

Let the vegetables sauté for about 5 minutes with the lid on. Afterward, stir them gently 4 to 5 times as needed to prevent the bottom from burning.

Avoid stirring constantly, as the steam created inside the covered pan helps the vegetables cook evenly without becoming soggy. This is why having a truly non-stick skillet is absolutely essential for this recipe.

Step 5: Cook and Serve

Allow the vegetables to cook for a total of 13 to 16 minutes. For us, 13 minutes is ideal to keep the zucchini from becoming soggy and ensure the other vegetables remain crisp.

Once done, carefully remove the vegetables from the skillet to avoid serving them with any excess water that may have collected at the bottom. This will keep the dish fresh and prevent it from turning soggy while you eat.

To finish, we like to season with a splash of apple cider vinegar—it’s absolutely delicious! But, if you’re not a fan or can’t find it anywhere near you, ranch dressing, honey mustard sauce or garlic aioli also go really well with this recipe!

I always recommend pairing these sautéed vegetables with this delicious grilled salmon recipe!

We both know that sautéed vegetables are perfect to accompany any dish, so the best thing is to save this recipe on your Pinterest boards!

Have fun cooking!