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5
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Pan Fried Vegetables Recipe
Pan fried vegetables recipe that is easy, quick, and cooks in less than 10 minutes. This stove top pan roasted vegetables are packed full of flavor, seared crisp, tender, delicious, and healthy. Let me show you how to fry vegetables in simple steps.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, British, Mediterranean
Servings:
6
Calories:
88
kcal
Author:
Kemi
Equipment
Skillet
Ingredients
1
medium
Broccoli
2
medium
Carrots
Sliced
1
medium
Red bell pepper
Cubed
1
small
Yellow bell pepper
cubed
1
medium
Orange bell pepper
1
medium
Onion
Red, Brown or Yellow onion
1
teaspoon
paprika
¼
teaspoon
garlic powder
½
teaspoon
Parsley
½
teaspoon
Thyme
¼
teaspoon
Black pepper
Salt
to taste
1
tablespoon
Oil
vegetable or sunflower oil
Instructions
Place a cast iron skillet or frying pan on medium heat.
When it's heated, add oil.
Add in the vegetables, paprika, garlic powder, thyme, black pepper, parsley, and salt.
Stir till well combined and pan fry vegetables on high heat until they are tender (about 5-8 minutes).
Take the skillet off heat, and serve the veggies.
Notes
If using any vegetables not listed in the ingredients, use veggies that are of similar cooking time.
Play around with seasoning for different flavors.
Use up vegetables in the fridge before they go bad.
Leftover fried veggies can be used in sauces, soups, curries, and sandwiches.
Nutrition
Calories:
88
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
50
mg
|
Potassium:
533
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
5468
IU
|
Vitamin C:
167
mg
|
Calcium:
65
mg
|
Iron:
1
mg