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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
