Sautéed Seasonal Vegetable Medley with Garlic and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A simple sautéed mix of fresh seasonal vegetables infused with garlic and thyme, perfect as a healthy side or light vegetarian main. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs large, julienned carrot, olive oil, minced garlic cloves 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, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch cubes yellow squash
• 1 large, julienned carrot
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 medium diced zucchini, 1 medium diced red bell pepper, 1 medium diced yellow squash, and 1 large julienned carrot to the skillet. Stir well to combine.
3. Step 3: Sprinkle 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables. Sauté for 7-8 minutes, stirring occasionally, until vegetables are tender but still vibrant.
4. Step 4: Taste and adjust seasoning as needed, then serve warm as a side dish or over grains for a light meal.