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Sautéed Vegetables

Cooked, tested and written by Nikhil Ballal

Five vegetables, one properly hot pan and a simple seasoning that lets every texture stay distinct.

Per serving · estimated

Meal nutrition

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All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 1 cup broccoli florets
  • 1 zucchini
  • 1 bell pepper
  • 150 g mushrooms
  • 100 g green beans
  • Olive oil, garlic and black pepper

Method

  1. Cut the vegetables into similarly sized pieces and dry them thoroughly.
  2. Sear mushrooms first in a wide hot pan, then add beans and broccoli, followed by zucchini and pepper.
  3. Add garlic only in the final minute. Season with salt, pepper and a squeeze of lemon.

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