Sautéed Vegetables with Garlic and Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, quick vegetable medley with bright lemon notes and aromatic garlic, ideal as a side dish. This american-inspired vegetarian ready in about 22 minutes pairs olive oil, large sliced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 tbsp olive oil
• 1 large sliced onion
• 2 cloves minced garlic
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/2 cup sliced zucchini
• 1/4 tsp red pepper flakes
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 sliced onion and cook for 5 minutes until softened and golden.
2. Step 2: Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Step 3: Add 1 cup broccoli florets, 1 cup sliced carrots, and 1/2 cup sliced zucchini. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 more minute, then remove from heat and stir in 1/4 cup chopped parsley.