Description
Enjoy a burst of spring flavors with this easy and vibrant blend of sautéed vegetables. This recipe combines tender-crisp asparagus, sugar snap peas, carrots, zucchini, and yellow squash, all tossed in a zesty lemon dressing. Perfect as a healthy side dish or light main course.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup sugar snap peas (trimmed)
- 1 cup carrots (thinly sliced or julienned)
- 1/2 cup zucchini (sliced into half-moons)
- 1/2 cup yellow squash (sliced)
- 2 cloves garlic (minced)
- Salt and black pepper to taste
Additional:
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley or chives (optional)
Instructions
- Heat Skillet: Heat olive oil and butter in a large skillet over medium heat.
- Sauté Vegetables: Add carrots and cook for 2–3 minutes. Add asparagus, snap peas, zucchini, and yellow squash. Sauté for 5–6 minutes until tender-crisp. Add garlic in the last minute.
- Season: Season with salt and pepper. Remove from heat and drizzle with lemon juice and zest.
- Serve: Toss gently, sprinkle with herbs if desired, and serve warm.
Notes
- This recipe is customizable with any spring vegetables you have.
- Enhance with Parmesan or red pepper flakes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
