Description
The Spring Vegetable Medley is a colorful, wholesome dish that brings together the freshest seasonal vegetables for a delightful and nutritious meal, perfect as a side or light main course.
Ingredients
Scale
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup bell peppers, sliced in varied colors for contrast
- 1 cup zucchini, sliced into half-moon shapes
- 1 cup cherry tomatoes, halved for sweetness
- 2 tablespoons olive oil, the heart of flavor in this dish
- Salt and pepper, to taste, to season your medley perfectly
- 1 teaspoon garlic powder, adding a lovely depth of flavor
- 1 teaspoon dried oregano, giving an aromatic touch
Instructions
- Prepare your spring vegetables by cleaning and chopping them into uniform sizes.
- Heat olive oil in a large skillet over medium heat.
- Add asparagus and bell peppers to the skillet and sauté for about 5-7 minutes.
- Stir in the remaining vegetables, season with salt, pepper, garlic powder, and oregano. Cook for an additional minute, then serve.
Notes
- For enhanced flavor, consider adding fresh herbs like basil or thyme.
- A splash of fresh lemon juice can brighten the dish.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetable Dishes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Spring Vegetable Medley, seasonal vegetables, healthy side dish, spring recipes, sautéed vegetables