By Akshara
January 6, 2026
Sautéed vegetables retain fibre, vitamins and texture when cooked quickly. This makes them a dependable side dish that supports digestion and satiety without excess oil. Using a variety of vegetables increases micronutrient intake while keeping the meal balanced.
French beans, sliced Carrots, sliced Broccoli florets Bell peppers (capsicum), sliced Olive oil or butter Garlic, finely sliced Salt and black pepper Optional dried herbs
Heat oil in a wide pan.
Add garlic briefly.
Add vegetables in stages and sauté on high heat.
Season and serve immediately.