Saute stuffed veggies

Sauteed Stuffed Vegetables Recipe

Ingredients:3 tablespoons olive oil
1 medium red bell pepper, chopped
2 medium carrots, peeled and sliced fairly thin (about 1 cup)
1/2 medium red onion, chopped (about 1 cup)
2 1/2 cups broccoli florets (cut into bite-size pieces)
1 medium yellow squash, thick portion halved and sliced
1 1/2 teaspoons minced garlic
1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
1 1/2 teaspoons fresh lemon juice
1/4 cup grated Parmesan cheese (optional, but highly recommended)
Instructions:

Heat the Olive Oil:Heat 3 tablespoons of olive oil in a 12-inch skillet over medium-high heat.


Saute the Crisp Veggies:Add the chopped bell pepper, sliced carrots, and chopped red onion to the skillet.
Saute for about 4 minutes, tossing occasionally so they can brown slightly.


Add the Soft Veggies:Now add the sliced yellow squash to the skillet.
Saute for an additional 3 minutes.


Season and Sauté Till Tender:Toss in the minced garlic and fresh thyme leaves.
Season with salt and pepper to taste.
Continue sautéing for about 2 more minutes or until the veggies are just tender.


Garnish and Serve:Sprinkle the sautéed vegetables with chopped fresh parsley and a squeeze of fresh lemon juice.
For an extra flavor boost, don’t skip the grated Parmesan cheese!


Pairing Suggestions:These sautéed stuffed vegetables go wonderfully with simple proteins like grilled salmon or chicken.
Serve them as a side dish or incorporate them into your meal prep lunches.

Remember, you can get creative with the veggies you use! Feel free to swap in other quick-cooking vegetables like cauliflower, asparagus, zucchini, or grape tomatoes. Enjoy this colorful and nutritious dish!