Sautéed Vegetable Medley

I often get asked where I draw inspiration for my recipes, and honestly, it comes from so many places—family traditions, seasonal ingredients, and even dining out. Recently I was given the opportunity to review a steakhouse restaurant, and one of their side dishes caught my eye. It inspired me to create my own version at home. and that’s how this sautéed vegetable medley came to life. The combination of baby zucchini, mini peppers, and string beans works so well together; both in flavor and presentation. It’s vibrant, tasty, and so simple to make. I think you’re going to love it!

1lb. baby zucchini, halved lengthwise

1lb. mini peppers, kept whole

1lb. string beans, ends trimmed

3 tablespoons olive oil + more as needed

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt, to taste

½ teaspoon black pepper, to taste

Heat a large skillet over medium-high heat, add the olive oil and let it heat up for about 30 seconds.

Add each of the vegetables to the pan individually, in batches, so they don’t overcrowd the pan.

Sauté the zucchini, cut side down, for about 3-4 minutes until they get a nice sear.

Sauté the peppers on each side until they get a little char on them, about 5 minutes.

Sauté the string beans until they start to blister, stirring them in the pan occasionally, about 2-3 minutes.

Toss all the veggies together in a large bowl and add the seasonings, mixing to combine.

Enjoy!