Sautéed Rainbow Vegetable Medley

Name: Sautéed Rainbow Vegetable Medley
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, diced into 1/2-inch cubes zucchini; 1, diced into 1/2-inch cubes red bell pepper; 1, diced into 1/2-inch cubes yellow bell pepper; 1 medium, peeled and diced into 1/2-inch cubes carrot; 1 small, diced red onion; 3 cloves, minced garlic; 3 tbsp olive oil; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp, chopped fresh parsley

A vibrant mix of colorful vegetables cooked to tender-crisp perfection with a bright citrus finish, perfect for a healthy weeknight dinner.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

2 medium, diced into 1/2-inch cubes zucchini
1, diced into 1/2-inch cubes red bell pepper
1, diced into 1/2-inch cubes yellow bell pepper
1 medium, peeled and diced into 1/2-inch cubes carrot
1 small, diced red onion
3 cloves, minced garlic
3 tbsp olive oil
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
2 tbsp, chopped fresh parsley

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced zucchini, red bell pepper, yellow bell pepper, and carrots, and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp and edges are lightly golden.
Step 2: Add the diced red onion and minced garlic to the skillet, and cook for 2 minutes until fragrant, stirring constantly to prevent browning.
Step 3: Stir in the remaining 1 tbsp olive oil, lemon juice, salt, and black pepper. Cook for 1 more minute until vegetables are evenly coated and flavors meld. Sprinkle with fresh parsley and serve immediately.