Sautéed Regional Vegetable Medley with Garlic and Olive Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A colorful medley of seasonal regional vegetables quickly sautéed with garlic and olive oil to preserve their freshness and natural flavors. This mediterranean-inspired vegetarian ready in about 20 minutes pairs large, thinly sliced bell pepper, small, thinly sliced red onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, thinly sliced bell pepper
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 small, thinly sliced red onion
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh basil
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to burn.
2. Step 2: Add 1 medium sliced zucchini, 1 large thinly sliced bell pepper, 1 medium sliced yellow squash, and 1 small thinly sliced red onion. Cook, stirring frequently, for 6-8 minutes until vegetables are tender but still vibrant.
3. Step 3: Season with 3/4 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp chopped fresh basil and 1 tbsp lemon juice. Cook for another minute to combine flavors before serving warm.