Lentil soup with zucchini

Sautéed Vegetable Recipe with Olive Oil Flavor

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total: 35 minutes
Servings: 4

This simple and quick sautéed vegetable recipe is perfect to accompany meat, fish, or as a main vegetarian dish. By combining rich flavors and varied textures, you will achieve a delicious dish that will surely impress.

Ingredients:
- 1 bell pepper (red or green)
- 1/2 large onion
- 1 celery stalk
- 1 zucchini (or squash, as preferred)
- 2 carrots
- 3-4 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Optional: herbs (oregano, basil, thyme)

Step-by-step Instructions:

1. Preparing the ingredients: Start by washing the vegetables well. Cut the bell pepper into thin strips, the onion into small cubes, the celery into rounds, the zucchini into pieces, and the carrots into sticks. Make sure the vegetables are cut evenly to cook uniformly.

2. Heating the oil: In a large pan, add the olive oil and heat it over medium heat. Extra virgin olive oil will add a rich flavor to your vegetables and is a healthy choice.

3. Sautéing the vegetables: Add the onion to the pan and sauté for 2-3 minutes until it becomes translucent. Then, add the bell pepper, celery, and carrots. Stir well and cook on low heat for about 5-7 minutes. The goal is to soften the vegetables while keeping their crunchy texture.

4. Finishing the dish: Add the zucchini and continue cooking for another 5-7 minutes, stirring occasionally. Finally, season with salt, pepper, and, if desired, herbs for an extra flavor boost.

5. Serving: Once the vegetables are cooked, you can serve them warm alongside a piece of grilled meat or on a bed of rice. These sautéed vegetables are also excellent as a filling for wraps or tortillas, providing a healthy and colorful meal.

Practical Tips:
- You can experiment with other vegetables such as pumpkin, broccoli, or cauliflower, depending on the season and preferences.
- If you want to add a spicy note, you can include a bit of chili pepper or chili flakes.
- This recipe is ideal for making larger quantities, as it keeps well in the refrigerator and can be reheated the next day.

These sautéed vegetables represent a healthy choice that brings not only a tasty dish to the table but also an explosion of colors and vitamins. Try this simple and quick recipe and turn your meals into unforgettable moments!

 Ingredients: The quantities of vegetables depend on the pot; the quantities below are for a 5-liter pot: - green and/or red and/or yellow bell peppers 1-2 pieces - 1 large onion for boiling soup and 1 medium onion at the end - 1/2 celery root - 1 piece of parsley root - 2 carrots - 4 medium potatoes - greens: parsley, lovage, one bunch of each - 2-3 zucchinis - tomato paste - borscht - salt, oil