Sautéed Green Vegetable Medley with Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Vibrant vegetables cooked in a simple garlic-infused oil for a crisp-tender texture. This mediterranean-inspired vegetarian ready in about 20 minutes pairs olive oil, medium, thinly sliced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, thinly sliced onion
• 2 cloves, minced garlic
• 2 cups, florets broccoli
• 1 cup, sliced zucchini
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion (thinly sliced) and cook for 3 minutes until softened.
2. Step 2: Add 2 cloves garlic (minced) and cook for 1 minute until fragrant, then add 2 cups broccoli florets and 1 cup sliced zucchini. Stir to coat and cook for 5 minutes, stirring occasionally.
3. Step 3: Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp lemon juice. Cook for 2 more minutes until vegetables are tender-crisp and edges are lightly browned.