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Close up of glistening green zucchini and yellow squash rounds with cracked black pepper. (Sautéed Vegetables Recipe)

Sautéed Vegetables Recipe: The Ultimate Cast Iron Medley

A vibrant, healthy Sautéed Vegetables Recipe featuring tender-crisp zucchini, yellow squash, and charred red bell peppers. Perfectly caramelized in a cast iron skillet for maximum flavor and restaurant-quality results in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Healthy, Side Dish
Cuisine: American, Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Green Zucchini sliced into 1/2-inch rounds (400g)
  • 2 medium Yellow Squash sliced into 1/2-inch rounds (400g)
  • 2 large Red Bell Peppers sliced into 1/2-inch strips
  • 1 large Red Onion cut into 8 thick wedges
  • 3 tbsp Extra Virgin Olive Oil divided (45ml)
  • 1 tsp Kosher Salt or to taste (5g)
  • 1/2 tsp Cracked Black Pepper finely cracked (2g)
  • 1 tsp Dried Herb Flakes oregano, basil, or parsley (1g)

Equipment

  • 1 12-inch Cast-Iron Skillet Essential for even heat and charring.
  • 1 Chef's Knife For uniform slicing.

Method
 

Preparation
  1. Wash and dry all produce. Slice zucchini and yellow squash into uniform rounds. Slice peppers into strips and onions into thick wedges.
Cooking
  1. Heat 2 tbsp oil in a cast iron skillet over medium-high heat. Add onions and peppers; cook undisturbed for 2-3 mins until charred.
  2. Add remaining oil and the zucchini/squash rounds. Season with salt and pepper. Sauté for 5-7 mins, tossing occasionally.
  3. Sprinkle with dried herbs during the last minute of cooking. Ensure a glistening olive oil glaze coats all vegetables.

Notes

Don't overcrowd the pan to prevent steaming.
Use a high-smoke point oil for the best char.