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Top-down view of a rustic cast iron skillet with seared zucchini, charred broccoli, and bell pepper strips. (sautéed vegetables recipe)

Sautéed Vegetables Recipe: The Best Easy Skillet Side Dish

This vibrant sautéed vegetables recipe features seared zucchini, charred broccoli, and sweet bell peppers. Perfectly seasoned with garlic and oregano, it's a 20-minute healthy side dish perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side Dish, Vegetables
Cuisine: American, Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Zucchini cut into thick rounds
  • 2 cups Broccoli florets small florets
  • 3 medium Bell peppers 1 red, 1 orange, 1 yellow, sliced into strips
  • 1 large Red onion cut into wedges
  • 3 cloves Garlic minced
  • 3 tbsp Extra virgin olive oil divided
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Sea salt or to taste
  • 2 tbsp Fresh parsley chopped

Equipment

  • 1 Cast Iron Skillet 12-inch preferred
  • 1 Chef's Knife

Method
 

Preparation
  1. Wash and dry all produce. Slice zucchini into 1/2-inch rounds, peppers into thin strips, and the red onion into thick wedges.
Cooking
  1. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat. Add zucchini and broccoli. Sear for 3 minutes without moving them to get charred edges.
  2. Add the remaining oil, peppers, and onions. Sauté for 5 minutes until the onion wedges are translucent and peppers are tender.
  3. Add minced garlic, oregano, and red pepper flakes. Cook for 60 seconds. Season with salt and garnish with fresh parsley.

Notes

For the best char, ensure your skillet is preheated before adding the oil.
Do not crowd the pan; cook in batches if using a smaller skillet.