Description
Sautéed rainbow vegetables made with julienned carrot, zucchini, chayote, red and yellow bell pepper, cooked in butter, olive oil, and garlic until crispy-tender and bursting with color. Ready in 30 minutes and stunning on the plate.
Ingredients
1 medium carrot, julienned (1 cup / 100 g)
1 medium zucchini, julienned (1½ cups / 150 g)
½ chayote, julienned (1 cup / 100 g)
½ red bell pepper, julienned (½ cup / 60 g)
½ yellow bell pepper, julienned (½ cup / 60 g)
2 tbsp extra virgin olive oil (30 ml)
1 tbsp butter (15 g)
1 garlic clove, very finely minced
Salt and freshly ground black pepper to taste
3–6 tbsp water (45–90 ml), as needed
Sesame seeds for garnish (optional)
Instructions
1. Julienne all vegetables and keep in separate bowls.
2. Melt butter with olive oil over low heat. Add garlic, cook 1 min until fragrant.
3. Add carrot, coat well, add 3 tbsp water, cover, cook 3–4 min until partially tender.
4. Add chayote, cook uncovered 2–3 min, stirring occasionally.
5. Add peppers and zucchini, season, add remaining water if needed, cover 1–2 min until crispy-tender.
6. Plate, garnish with sesame seeds, serve immediately.
Notes
Add vegetables in stages — carrot first, peppers and zucchini last.
Prep everything before turning on the heat.
Pull from the heat while the vegetables still look vibrant.
Add water gradually — you’re steaming, not boiling.
Best served fresh.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Calories: 110
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 .5 g
- Protein: 1.5 g
- Cholesterol: 8 mg