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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian / Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 4mg
