Sautéed Vegetables with Herb-Infused Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A medley of fresh seasonal vegetables sautéed in olive oil infused with Mediterranean herbs, offering a colorful and healthy side dish. This mediterranean-inspired vegetarian (mediterranean) ready in about 20 minutes pairs olive oil, fresh thyme leaves, 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Add 1 tsp fresh thyme leaves and 2 minced garlic cloves, sauté gently for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 medium sliced zucchini, 1 medium sliced yellow squash, and 1 medium red bell pepper cut into strips. Stir to coat in the herb-infused oil.
  3. Step 3: Cook the vegetables over medium heat for 7-8 minutes, stirring occasionally, until tender but still vibrant and slightly crisp.
  4. Step 4: Season with 3/4 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lemon juice, stirring to combine before serving warm.

Frequently asked questions

How long does Sautéed Vegetables with Herb-Infused 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 Vegetables with Herb-Infused 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Vegetables with Herb-Infused 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 Vegetables with Herb-Infused 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.

What goes well with Sautéed Vegetables with Herb-Infused Olive Oil?

Mediterranean 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.

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