Verduras saltadas (Sautéed Vegetables)
Whip up a colorful medley of flavors that not only looks delightful but is also packed with nutrients!
Start by preparing your vegetables. Slice the bell peppers and zucchini into thin strips, chop the carrot into thin rounds, and dice the onion.
Mince the garlic cloves as well.
In a large pan over medium heat, add the olive oil. Let it warm up for about 1 minute.
Once the oil is hot, add the diced onions and cook for about 3 minutes until they turn translucent.
Next, add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Now, add the sliced bell peppers, zucchini, and carrot to the pan. Stir everything well.
Cook the vegetables for about 8-10 minutes until they are tender but still slightly crisp.
Pour the soy sauce over the sautéed vegetables, followed by the salt and pepper. Stir to combine.
Cook for an additional 2 minutes to allow the flavors to meld together.
Remove from heat and serve warm as a side dish or over rice for a complete meal.
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- Add a sprinkle of sesame seeds on top for a nutty flavor.
- Include some cooked quinoa or rice to make it a hearty main dish.
- Mix in some fresh basil or cilantro for an aromatic finish.
- Use seasonal vegetables for the best flavor and nutrition.
- Don't overcrowd the pan to ensure that the vegetables sauté rather than steam.
- Taste and adjust the seasoning to your preference towards the end of cooking.
- fat: 7 grams
- fiber: 4 grams
- protein: 2 grams
- calories: 120
- carbohydrates: 15 grams
This dish is rich in vitamins and minerals and is low in calories, making it a healthy choice for various dietary needs.
