Best 8 Colorful Veggie Saute Recipes

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Are you looking to bring an array of colors and flavors to your dinner table? Look no further than the delightful and vibrant dish of colorful veggie sauté. This culinary creation offers a symphony of textures, colors, and tastes that will tantalize your palate and provide a delightful visual experience. With a vibrant blend of fresh vegetables, herbs, and spices, this dish is a healthy and satisfying choice for vegetarians, vegans, and anyone seeking a nutritious and delicious meal. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with a comprehensive guide to creating the perfect colorful veggie sauté.

Let's cook with our recipes!

ULTIMATE SAUTEED VEGETABLES



Ultimate Sauteed Vegetables image

Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

2 multi-colored bell peppers (we used red and yellow)
1 medium red onion
1 large carrot
1 head broccoli (8 ounces, stem on)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Fresh ground black pepper

Steps:

  • Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
  • Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
  • In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg

SAUTEED VEGETABLES



Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 12

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

Steps:

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

COLORFUL VEGGIE CASSEROLE



Colorful Veggie Casserole image

When I retired from the U.S. Army s few years ago, I began tinkering in the kitchen and now work in there regularly. This casserole is chock-full of vegetables and flavor and couldn't be easier to prepare. -Marion White, La Center, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 14

1 cup chopped green onions
1 large carrot, shredded
2 celery ribs, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
2 tablespoons canola oil
3 pounds frozen cubed hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/2 cups shredded cheddar cheese, divided
1-1/2 cups shredded mozzarella cheese, divided
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon salt
Paprika

Steps:

  • In a large skillet, saute the onions, carrot, celery, peppers and garlic in oil until crisp-tender. Transfer to a large bowl; add the hash browns, soup, 1 cup cheddar cheese, 1 cup mozzarella cheese, parsley and salt., Pour into a greased 3-qt. baking dish. Sprinkle with remaining cheeses and paprika. Bake, uncovered, at 350° for 1 hour or until golden brown.

Nutrition Facts : Calories 176 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 414mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 teaspoon olive oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

Make and share this Colorful Vegetable Saute recipe from Food.com.

Provided by jkoch960

Categories     Peppers

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive oil or 1 tablespoon vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider vinegar or 4 teaspoons white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes.
  • Add cabbage, salt and pepper; saute 1 minute longer.
  • Combine vinegar and water; pour over the vegetables. Saute 3 minutes more.
  • Sprinkle with sesame seeds; cook and stir for 1 minute.

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty--and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite 'jobs'!

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 11

2 medium (blank)s medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium (blank)s medium zucchini, julienned
4 medium (blank)s medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
¼ teaspoon salt
¼ teaspoon pepper
4 teaspoons cider or white wine vinegar
¼ cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.3 g, Cholesterol 0 mg, Fat 2.6 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 101.4 mg, Sugar 5.9 g

COLORFUL VEGETABLE SAUTE



Colorful Vegetable Saute image

This fresh-tasting mixture is so pretty and tasty--and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite 'jobs'!

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 11

2 medium (blank)s medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium (blank)s medium zucchini, julienned
4 medium (blank)s medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
¼ teaspoon salt
¼ teaspoon pepper
4 teaspoons cider or white wine vinegar
¼ cup water
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 11.3 g, Cholesterol 0 mg, Fat 2.6 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 101.4 mg, Sugar 5.9 g

FRESH VEGETABLE SAUTE



Fresh Vegetable Saute image

This wonderful dish is definitely company worthy and was found on the Kraft Foods website. It is a very colorful dish that makes a great presentation for your next dinner party.

Provided by Marie

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup diagonally sliced carrot
3/4 cup snow peas
3/4 cup sliced yellow squash
1/2 cup sliced mushrooms
1/2 cup red pepper, strips
1/2 cup onion, wedges
1/4 cup red wine vinegar
1 package good seasons Italian salad dressing mix
salt and pepper, to taste (optional)

Steps:

  • Heat oil in large skillet on medium-high heat and add vegetables.
  • Cook and stir until crisp tender.
  • Stir in vinegar and salad dressing mix and cook until heated through, stirring occasionally.
  • Adjust seasoning as necessary by adding salt and pepper.

Tips:

  • Prep your veggies: Before you start cooking, wash and cut your vegetables into uniform pieces. This will help them cook evenly.
  • Use high heat: A hot pan will help to sear the vegetables and give them a nice caramelized flavor.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of sautéing. Cook them in batches if necessary.
  • Stir frequently: This will help to prevent the vegetables from sticking to the pan and burning.
  • Add some flavor: Season the vegetables with salt, pepper, and your favorite herbs and spices.
  • Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooked vegetables will be mushy and bland.

Conclusion:

Sautéed vegetables are a delicious and healthy way to enjoy your favorite veggies. They are quick and easy to make, and they can be served as a side dish, main course, or appetizer. With a little planning and preparation, you can create a colorful and flavorful sautéed vegetable dish that everyone will enjoy.

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