Ingredients
Scale
- 3 tablespoons olive oil
- 1 cup baby carrots, sliced
- 1½ cups asparagus, trimmed & cut into 1-inch pieces
- 1 red bell pepper, sliced then cut into 1-inch pieces
- 2 small zucchini, chopped into half moons
- 1 small yellow squash, sliced then cut into 1-inch pieces
- 5 to 6 green onions, chopped
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon Italian seasonings
Instructions
- In a large skillet over medium heat, add olive oil. When the oil is simmering it’s ready to add the vegetables.
- Add carrots, asparagus, and red bell pepper to the skillet and cook for 6 to 8 minutes, stirring often. Don’t let the vegetables burn! Turn down the heat if they are cooking too quickly.
- Add zucchini, yellow squash, and green onions and stir well. Allow vegetables to cook for 5 minutes, stirring often.
- Add mushrooms, minced garlic, butter, salt, pepper, and Italian seasoning. Cook the vegetable mixture for 5 to 7 minutes, stirring often.
- Serve immediately.
Notes
- In a hurry? Save on prep time by using frozen vegetables right from the freezer, and follow the directions above!
- Each vegetable has a different cooking time, so you will need to add veggies at different points during cooking. Vegetables with a longer cooking time first and those with a short cooking time right near the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauteed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 147
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg