Ingredients
Scale
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1/2 cup sliced mushrooms
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Step 1: Heat the olive oil in a large skillet or wok over medium-high heat. Add the red onion and garlic and sauté for 1-2 minutes, until softened.
- Step 2: Add the bell peppers and zucchini to the skillet. Stir-fry for 3-4 minutes, until slightly softened but still crisp-tender.
- Step 3: Add the broccoli and mushrooms to the skillet. Continue to stir-fry for another 3-4 minutes, until all vegetables are tender-crisp.
- Step 4: Season with salt and pepper to taste. Stir well to combine.
- Step 5: Remove from heat and serve immediately. Can be enjoyed as a side dish or added to a protein source for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid overcooking and losing their vibrant color and crispness.
- Serve this colorful medley alongside grilled chicken or fish for a balanced and satisfying meal.
- For extra flavor, add a squeeze of lemon juice or a sprinkle of red pepper flakes just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American