Ingredients
Vegetables
- 1 cup carrots, sliced
- 1 lb asparagus, ends trimmed and cut into 1-inch pieces
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 or 4 green onions, chopped
Seasonings & Oil
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Pinch of red pepper flakes
Instructions
- Heat oil and sauté garlic: In a large skillet over medium-high heat, drizzle the olive oil and add the minced garlic. Sauté for about one minute, stirring constantly to prevent the garlic from burning and to infuse the oil with flavor.
- Add carrots and asparagus: Add the sliced carrots and chopped asparagus to the skillet. Sauté these vegetables for approximately 6 minutes, stirring occasionally to ensure even cooking and slight tenderization.
- Add remaining vegetables and seasonings: Incorporate the sliced zucchini, red bell pepper, mushrooms, chopped green onions, kosher salt, Italian seasoning, onion powder, paprika, black pepper, and red pepper flakes into the skillet. Continue cooking for an additional 8 to 10 minutes, stirring occasionally so all vegetables cook evenly and absorb the flavors.
- Taste and adjust seasoning: Sample the vegetables and adjust seasoning as needed according to your preference. Serve immediately while warm to enjoy the freshest and most flavorful experience.
Notes
- Use fresh vegetables for best flavor and texture.
- Adjust the amount of red pepper flakes to control the spiciness.
- To keep vegetables crisp-tender, avoid overcooking and stir gently.
- Serve as a side dish to grilled meats, fish, or tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
