Sautéed Seasonal Vegetables with Garlic and Olive Oil
A simple yet flavorful sauté of fresh seasonal vegetables infused with garlic and olive oil, perfect as a healthy side or light main. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs cherry tomatoes, halved, garlic cloves, thinly sliced, extra virgin 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
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 large yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 3 cloves garlic cloves, thinly sliced
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, torn
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 3 thinly sliced garlic cloves and cook for 1-2 minutes, stirring frequently, until fragrant and golden but not burnt.
- Step 2: Add 2 medium zucchini sliced into 1/4-inch rounds and 1 large yellow bell pepper sliced into strips to the skillet. Sauté for 5-6 minutes until vegetables become tender but still retain slight bite.
- Step 3: Stir in 1 cup halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 2 minutes until tomatoes soften and release juices.
- Step 4: Remove from heat, sprinkle 1/4 cup torn fresh basil leaves over the vegetables, and toss gently to combine before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Seasonal Vegetables with Garlic and Olive Oil take to make?
Total time is about 20 minutes (10 min prep + 10 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 Vegetables with Garlic and Olive Oil?
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 cherry tomatoes, halved from drying out.
Can I substitute ingredients in Sautéed Seasonal Vegetables with Garlic and Olive Oil?
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 Vegetables with Garlic and Olive Oil 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.
Is Sautéed Seasonal Vegetables with Garlic and Olive Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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