Weeknight Sautéed Vegetable Medley

If you follow the steps for our Vegetable Medley recipe, you can create a game-changing vegetable dish to accompany any healthy dinner ideas you decide to take on. Colorful, flavorful, crisp, and tender to taste this recipe will become a recurring side at your dinner table.



  • 2 tablespoons oil
  • 2 - different colored bell peppers, we used red and yellow, sliced roughly ¼ inch
  • 1 medium red onion, sliced ¼ inch
  • 1 small head of broccoli florets, cut in half to create a flat side
  • 1 medium sized carrot, sliced on bias with the same thickness as other vegetables
  • 1 small yellow squash, halved and sliced into ¼ inch half moons
  • 3 cloves of garlic, minced
  • 2 teaspoon fresh thyme, chopped
  • salt and pepper to taste
  • 1 teaspoon fresh parsley, finely chopped


  1. In an All-Clad D3 Stainless Steel 3 Quart Sauté Pan heat 2 tablespoons of oil over medium heat. When the pan is hot add the carrot, peppers, and onion in an even layer. Let cook for a minute or two before moving. We want to create a caramelized exterior.
  2. After 3 minutes add the broccoli and make sure the flat side is directly on the pan. Give it a minute or two before flipping again to caramelize the broccoli.
  3. Cook flipping the vegetables occasionally for 5 minutes.
  4. Add the squash and let sit for a minute again to let sear.
  5. After one minute, flip and cook for an additional 3 minutes.
  6. Add the chopped thyme and minced garlic stirring and cooking for under a minute until fragrant.
  7. Season with salt and pepper and garnish with fresh parsley.

Pro Tip:

Since salt brings moisture to the surface of food, we wait to season this dish till the end. This will help ensure the vegetables get caramelized crisp on the outside while still being tender on the inside.

For more tips on how to properly sauté vegetables, check out our Sauté Vegetables Properly blog post!


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