If you're looking for a way to get more fresh vegetables into your diet, these Sautéed Mixed Vegetables with Baby Potatoes are the perfect solution! They're prepared in just 30 minutes on the stovetop and serve as an easy side dish or light plant-based meal. Smother in Mushroom Gravy and you won't believe how much flavor can be packed in a bowl of colorful veggies!
Place the baby potatoes in a medium pot and just cover with water. Bring to a boil, and let them cook until tender and easily pierced with a knife or fork, about 10 to 20 minutes depending on size. When done, drain water, return to pot and toss with olive oil, fresh garlic, salt and pepper. Keep warm.
While potatoes are cooking, heat the oil in a large pan over medium high heat. Start with the shallots (or onion), let them cook for 3 to 4 minutes until they begin to brown slightly. Add the peppers and the zucchini and cook for another 5 minutes or so until they begin to lose their water. Add the peas and season with salt, pepper, and balsamic vinegar.
Chop the veggies uniformly. This will allow even cooking. If the zucchini, squash, and/or peppers are cut unevenly, smaller pieces will become mushy while larger pieces will be crunchy and underdone.
Don't be afraid to season! These veggies call for seasoning with salt and black pepper to taste, but don't be afraid to add additional seasonings. Try a pinch of red pepper flakes, spice blends such as Italian seasoning, onion powder, garlic powder, or even fresh herbs.
Choose the right cooking oil. When sautéing, it is best to use a neutral-tasting cooking oil with a high smoke point. Good choices include olive oil, avocado oil, vegetable oil, or refined coconut oil. Avoid oils like flaxseed oil, walnut oil, unrefined coconut oil (unless you like the taste of coconut in your veggies!), and sesame oil.