Sautéed Veggies

If one thing makes me happy, it’s cooking with fresh veggies! They’re so bright and colorful, and full of nutrients. Plus, they taste delicious!

Fresh Veggies: Broccoli, Grape Tomatoes, Radishes, Asparagus, and Red Onion

These are the veggies that I used to sauté for dinner. Broccoli, grape tomatoes, radishes, asparagus, and red onion: all so good!

Fun fact: the broccoli and radishes here were grown by Austin’s parents!

Let’s Get Cooking

To start, I cut everything up. Onion and asparagus diced, radishes and tomatoes halved, and broccoli chopped.

I then heated olive oil over medium heat in a large pan and added three cloves of minced garlic. Add the onions first, and then the rest of the veggies except the tomatoes.

Sprinkle some salt, pepper, and paprika over the veggies and mix. Continue to cook.

Once veggies are almost done, add the tomatoes and 2 tbsp of butter to the pan. Cook until all of the veggies are tender.

I served these with my lemon salmon and some pesto rice. If you’d like to learn how to make lemon salmon, here’s a link!

Sautéed Veggies, Lemon Salmon, and Pesto Rice

Super simple, but super yummy!

If you like this recipe, give it a like or a follow! I would love to hear what you think!

Thanks for stopping by The Cooking Cactus!

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