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Side Dish / Vegetarian
Sauted Mixed Veggies
A simple and delicious side dish of sautéed mixed vegetables.
- Serving size / yield
- 8 side servings (estimated)
Tips for cooking
Instructions
- A large outdoor griddle works well for this recipe, but a large skillet can also be used.
- Cut vegetables into uniform sizes for consistent cooking.
- Turn this into a meal by adding protein like chicken, tofu, or sausage.
Sautéed Mixed Veggies
Ingredients
- 1-2 zucchini, sliced
- 1-2 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, sliced
- 2-3 carrots, sliced
- 2 heads broccoli, trimmed into chopped florets
- 1 head of cauliflower, chopped
- 2 tablespoons neutral oil (like canola or vegetable oil)
- 1 tablespoon of garlic or 1 clove of garlic minced
- 6 tablespoons of Bachmans Japanese BBQ Sauce
Instructions
- Preheat a large skillet over medium-high heat and add the neutral oil. 36 inch griddle works well for this.
- Once smoking add the oil and the vegetables to the skillet. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Add the garlic and sauté for an additional 1-2 minutes, until fragrant.
- Add the Bachmans Japanese BBQ Sauce and stir to coat the vegetables evenly. Cook for an additional 1-2 minutes, until the sauce is heated through.
- Remove from heat and serve immediately.
Reheat instructions
Instructions
- The veggies can be reheated in the microwave covered for 1-2 minutes, or until heated through.
Nutrition facts
- Serving size
- 1/8 of the recipe
- Calories
- 145
- Total fat
- 4.2 g
- Saturated fat
- 0.4 g
- Cholesterol
- 0 mg
- Sodium
- 455 mg
- Total carbohydrate
- 24.2 g
- Dietary fiber
- 5.8 g
- Total sugars
- 13.3 g
- Added sugars
- 5.2 g
- Protein
- 5.3 g
Estimated using generic USDA FoodData Central ingredient profiles and specified label proxies; not laboratory tested. Assumed quantities: 1½ medium zucchini (294 g), 1½ medium yellow squash (294 g), one red and one yellow pepper (164/186 g), 200 g onion, 2½ medium carrots (153 g), 2 heads broccoli (assumed 600 g trimmed florets total), 575 g cauliflower, 1 tablespoon garlic (8.5 g), and all oil. Treats the named BBQ sauce as Bachan’s Original: 6 tablespoons at 35 calories and 520 mg sodium per tablespoon. Actual vegetable amounts and sauce formulation change results. Excludes optional protein.