Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze
A vibrant mix of sautéed seasonal vegetables lightly coated with a sweet Ohio maple syrup glaze, perfect as a healthy side inspired by regional harvests. This american-inspired vegetarian ready in about 22 minutes pairs medium, thinly sliced red bell pepper, large, julienned carrot, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 medium, sliced into 1/4-inch rounds yellow squash
- 1 medium, thinly sliced red bell pepper
- 1 large, julienned carrot
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves, minced garlic cloves
- 1 tbsp Ohio maple syrup
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp, chopped fresh thyme
Instructions
- Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat until butter melts and foams.
- Step 2: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 medium sliced zucchini, 1 medium sliced yellow squash, 1 thinly sliced red bell pepper, and 1 large julienned carrot to the skillet.
- Step 4: Cook the vegetables, stirring occasionally, for 6-7 minutes until they are tender-crisp and edges start to caramelize.
- Step 5: Stir in 1 tbsp Ohio maple syrup, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme.
- Step 6: Continue cooking and stirring for another 2 minutes until the glaze coats the vegetables and becomes slightly sticky.
- Step 7: Remove from heat and serve warm as a colorful side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, julienned carrot from drying out.
Can I substitute ingredients in Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Seasonal Vegetable Medley with Ohio Maple Glaze?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
