• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • Welcome to Eat the Bite!
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Vegetarian
×

Home » Side Dish

Simple Veggie Medley Sauté

Published: Oct 14, 2021 by Stacey

Jump to Recipe·Print Recipe

Whenever I post an indulgent recipe, I feel extreme guilt that it must be followed by a healthy recipe. My last post was The Best Pan Fried Mozzarella. This is a very indulgent fried cheese appetizer that is out of this world. A guilty pleasure for sure. Now, my brain shifts back to healthy vegetables and I have a fantastic and simple veggie medley sauté to share with you here.

The most-cooked vegetables in my daily life are zucchini, summer squash and carrots. If you've been following my posts, you know that I participated in a Community Supported Agriculture (CSA) membership over the summer. I was swimming in fresh greens and veggies for 12 weeks and it was a true delight. Lots of great recipes that I hope you check out in my CSA section.

For this simple veggie medley sauté, all you need to do is chop some vegetables and put them in a pan. I call this a veggie sauté, but it's really a combination of a steam and a sauté. I love this method of vegetable preparation and it's frequently how I prepare them because it's easy, fast and delicious.

Don't forget: you can add more flavor if you want!

If this simple veggie medley sauté is too simple for you - add more stuff! You can sprinkle some parmesan shaker cheese into the pan and mix it up. Chopping some tomato and garlic to add right at the end would be fabulous. I frequently add crumbled feta cheese on top of this combo. And don't forget fresh herbs: basil would be great with this! And if you want a bit of a kick, chili flakes should do the trick.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Veggie Medley Sauté


  • Author: Stacey
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

This simple veggie medley sauté is the perfect complement to any protein. Easy to make and good for you too!


Ingredients

Scale
  • 1 medium zucchini
  • 1 medium summer squash
  • 3 medium-sized carrots
  • 1 teaspoon olive oil (more if needed)
  • salt & pepper to taste

Optional toppings or garnish ideas

  • Parmesan shaker cheese
  • Feta cheese (my favorite)
  • Chili flakes
  • Add chopped tomato and garlic at the end of cooking

Instructions

  1. Follow along with my video and we’ll make this together! 
  2. Peel and cut the carrots. I used three medium sized carrots. I like to cut my veggies at a diagonal angle because I like this presentation. Carrots should be ¼” to ½” inch thick. Mine were close to ½” thick which makes the cooking time a little bit longer. Slice thinner for shorter cooking time. 
  3. On low-to-medium heat, put the carrots in a pan with olive oil, salt and pepper. Give the carrots a mix so they are very lightly coated in the olive oil. Put the lid on the carrots and let them steam for about 15 minutes – until they are tender. You should watch the heat and turn them a few times to make sure they are not burning. Test with a fork for tenderness. 
  4. While the carrots are cooking, you can cut the zucchini and summer squash. Cut the top and bottom tips from both. Cut in half, then cut in half again lengthwise. Once final cut lengthwise --- then cut at a diagonal angle into smaller pieces. (my video show this well). 
  5. When the carrots are tender, turn heat to medium then add the zucchini and summer squash and a pinch more salt and pepper. No need for any additional olive oil here. Give all the veggies a good mix around then cover the veggies for 2-3 minutes. Remove the lid and give the veggies another good mix. Cover again for 2-3 minutes. Remove cover and veggies should be done (al dente). 
  6. Serve as a side dish with any protein. You can add toppings or garnish like parmesan shaker cheese, chili flakes if you want a little kick, feta cheese (my favorite for this combo) or fresh basil would be nice too! 
  7. Enjoy!

Notes

  1. I like my veggies al dente. If you want them cooked softer just cook them a bit longer.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Ina Garten's Chicken Marbella
The Best Pan Fried Mozzarella »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Instagram
  • Pinterest
  • YouTube

What's for Dinner?

overhead view of pineapple pork butt bowl with coconut ginger rice

Pineapple Pork Butt Bowl with Coconut Ginger Rice

Cheap and Easy Dinner Chicken Thighs, Carrots, Potatoes & Onions - overhead view of baking dish right out of the oven

Cheap and Easy Dinner: Chicken Thighs, Carrots, Potatoes & Onions

Tasty Homemade Pizza Dough with Chicken, Pesto, Fontina & Tomatoes: four slices of both kinds of pizza on a platter

Tasty Homemade Pizza Dough

Stuffed Chicken Breast with Roasted Tomatoes, Goat Cheese and Leeks: front view of the whole dinner - platter of chicken, extra cheese sauce and steamed broccoli

Stuffed Chicken Breast with Roasted Tomatoes, Goat Cheese and Leeks

trim obvious flaps of fat first

How to Trim the Fat From Chicken Thighs

Pesto Pasta with Olives: overhead view of family-style platter of linguine with pesto, olives, shiitakes, artichokes, mozzarella, toasted pine nuts and sun dreid tomatoes

Pesto Pasta with Olives, Shiitake Mushrooms & Artichokes

Recent Comments

  • Stacey on Pickle Juice & Buttermilk-Brined Fried Chicken Sandwich
  • Hollis Ramsey on Pickle Juice & Buttermilk-Brined Fried Chicken Sandwich
  • Stacey on Grilled Chicken Sandwich with Romesco, Dill Havarti & Arugula

Footer

As an Amazon Associate, I earn from qualifying purchases.

Privacy Policy

Copyright © 2023 Eat the Bite on the Foodie Pro Theme