Sautéed Rainbow Vegetable Medley with Lemon-Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant mix of crisp-tender vegetables bathed in a bright, aromatic lemon-garlic sauce that highlights their natural sweetness. This vegetarian-inspired vegetarian ready in about 25 minutes blends sliced into thin strips red bell pepper, medium, julienned carrot, trimmed sugar snap peas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 medium, diced into 1/2-inch cubes zucchini
• 1, sliced into thin strips red bell pepper
• 1, sliced into thin strips yellow bell pepper
• 1 medium, julienned carrot
• 1 cup, trimmed sugar snap peas
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini and carrots, stirring to coat, and cook for 3 minutes until beginning to soften.
2. Step 2: Add the red and yellow bell peppers and sugar snap peas, stirring to combine. Cook for 3 more minutes until vegetables are crisp-tender.
3. Step 3: Add the remaining 1 tbsp olive oil, minced garlic, lemon zest, and lemon juice. Stir for 1 minute until garlic is fragrant and sauce coats vegetables.
4. Step 4: Stir in chopped parsley, season with salt and pepper to taste, and cook for 30 seconds more. Remove from heat immediately.