This easy sautéed vegetables recipe is one of my favorite ways to turn simple, everyday produce into a colorful and flavorful side dish. I like how quickly everything comes together in one pan, with tender vegetables coated in a slightly sweet and savory sauce that makes them irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flexible, and packed with vegetables. I can adjust the mix based on what I have on hand, and it always turns out delicious. I also appreciate that it works just as well for a weeknight dinner as it does for a special meal, and it pairs nicely with almost any main dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
8 oz mushrooms, halved
1 large carrot, thinly sliced
2 cups cauliflower florets
1 medium zucchini, sliced
1 medium onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
2 cups broccoli florets
1/4 cup water
2 tablespoons unsalted butter
1/3 cup Thai sweet chili sauce
Directions
I start by washing and cutting all the vegetables so they’re ready to go. I heat a large skillet over medium heat and add the olive oil. Once the oil is warm, I add the mushrooms and onions and sauté them for about 2 to 3 minutes until they begin to soften.
Next, I add the carrots, cauliflower, zucchini, bell peppers, and broccoli to the pan. I pour in the water and add the butter, then cover the skillet and let the vegetables cook for about 5 to 7 minutes, stirring occasionally, until they are tender but still slightly crisp.
I finish by adding the Thai sweet chili sauce, stirring well to coat all the vegetables evenly. I let everything cook for another 2 to 3 minutes until the sauce is warmed through and lightly thickened, then I remove the pan from the heat and serve.
Servings And Timing
This recipe makes about 4 servings as a side dish. I usually spend around 10 minutes prepping the vegetables and about 15 minutes cooking, so the total time is approximately 25 minutes.
Variations
When I want extra heat, I add a pinch of red pepper flakes or a drizzle of sriracha. For a heartier dish, I sometimes toss the vegetables with cooked rice or noodles. I also like swapping in other vegetables such as green beans, snap peas, or asparagus depending on the season.
Storage/Reheating
I store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the microwave until heated through. I try not to overheat them so the vegetables keep their texture.
FAQs
Can I use frozen vegetables for this recipe?
I can use frozen vegetables if needed, but I prefer fresh for the best texture. If I use frozen, I make sure to cook off any extra moisture so the vegetables don’t turn soggy.
How do I keep the vegetables from overcooking?
I keep the heat at medium and stir occasionally, cooking just until the vegetables are tender but still crisp. I avoid leaving them covered for too long.
Is this recipe vegetarian?
Yes, I consider this recipe vegetarian, as it contains only vegetables, butter, and sauce.
Can I make this recipe ahead of time?
I like to prep all the vegetables in advance and store them in the fridge. I cook everything just before serving for the best flavor and texture.
What can I serve with sautéed vegetables?
I enjoy serving these vegetables alongside rice, quinoa, pasta, or grilled meats and seafood for a complete meal.
Conclusion
This easy sautéed vegetables recipe is one I return to again and again because it’s simple, flavorful, and adaptable. I love how it brings out the natural sweetness of the vegetables while adding just enough sauce to make everything shine. It’s a reliable dish that fits perfectly into my everyday cooking routine.
This easy sautéed vegetables recipe turns a colorful mix of fresh produce into a flavorful, slightly sweet and savory side dish in just minutes. It’s quick, adaptable, and pairs well with a variety of main courses.
Total Time:25 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
8 oz mushrooms, halved
1 large carrot, thinly sliced
2 cups cauliflower florets
1 medium zucchini, sliced
1 medium onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
2 cups broccoli florets
1/4 cup water
2 tablespoons unsalted butter
1/3 cup Thai sweet chili sauce
Instructions
Prepare all vegetables by washing and cutting them as noted.
Heat a large skillet over medium heat and add olive oil.
Add mushrooms and onions to the skillet and sauté for 2–3 minutes until they begin to soften.
Add carrots, cauliflower, zucchini, bell peppers, and broccoli to the pan.
Pour in the water and add the butter. Cover the skillet and cook for 5–7 minutes, stirring occasionally, until vegetables are tender yet slightly crisp.
Stir in the Thai sweet chili sauce until the vegetables are evenly coated.
Cook for an additional 2–3 minutes until the sauce is warmed through and slightly thickened.
Remove from heat and serve immediately as a side or over grains/noodles for a main dish.
Notes
Add a pinch of red pepper flakes or a drizzle of sriracha for heat.
Toss with cooked rice or noodles to make it a heartier meal.
Swap in other vegetables like green beans, snap peas, or asparagus.
Use frozen vegetables if fresh aren’t available, cooking off excess moisture.
Keep the vegetables slightly crisp by not overcooking and stirring gently.
