Garlic Vegetable Saute Recipe -
Garlic Vegetable Saute Recipe
  • READY IN 30 mins

Garlic Vegetable Saute

Recipe by  

"This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2013

Yum! A great vegetable side with a kick! My husband who isn't the veggie-lover that I am raved, bc he adores anything spicy ;) My only change was omitting the butter, to try and cut a bit of fat. The dish didn't suffer following this omission, deelish!!! Thanks for sharing Anna

Most Helpful Critical Review
Apr 27, 2014

very green tasting. cook zucchini longer, or add something saucy.

Jun 18, 2014

On the surface this looks like nothing new or special. But try adding this bit of jalapeno! It gave a ho-hum sautéed zucchini new life and zip. It, with the addition of red and yellow peppers , really made this pop.

Jun 26, 2014

Easy-peasy, fresh, flavorful side. Prepared as written, perfect as is with a bit of sea salt to finish. Great summer side for just about any grilled meat. Thanks for sharing your recipe, I'll use this often.

Jun 21, 2013

Delicious! My only change was not using yellow peppers as I had none. I love the small kick from the jalapeño. So easy but tasty. Thanks, Anna!

Nov 03, 2013


Sep 10, 2014

This recipe is very simple and delicious but I did change it from the original. I did not put any peppers or onion but added mushrooms but it still came out delicious.

Jul 17, 2014

I tried this recipe slightly modified tonight, it was awesome. I ate it with a piece of fried chicken. I halved the recipe omitting the yellow pepper, and just used a medium sized green pepper and 3 yellow Snackum peppers from my garden. I didn't use the jalapeno pepper because I didn't grow any this year, instead I used a Big Green Serrano. Didn't use a shallet, substituted with a sweet onion. Didn't have paprika so didn't use it either, but other than that it was as above. I rate this dish about a 5 out of 5, it tasted awesome with a piece of fried Chicken. This recipe would probably work great with one of each, a zucchini and a squash of the 2 inch Dia size equally well, might try it next time. I included a pic of my meal, it's the blue bowl with white background. I also ignored the time to cook part, and just cooked it till I thought it was done. I stirred it up a lot with a wooden spoon; as it cooked on medium heat. I'm not sure why anna32182 didn't include what heat setting she uses, but by reading the reviews, it would probably have helped her rating, such as this review: "very green tasting. cook zucchini longer, or add something saucy.—parodies" I only used Organic vegetables fresh picked from my garden, I am sure it improved the taste.


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  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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