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Pan-Grilled Vegetables mushroom, zucchini and red peppererve in a rastic plate
Olivia

Pan-Grilled Vegetables

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Pan-grilled vegetables with zucchini, bell peppers, mushrooms, and onions for a balanced plant-forward side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 cup mushrooms sliced
  • 1 small onion sliced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

Nonstick Grill Pan
Nonstick Grill Pan
$29.99 $18.99
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07/22/2026 05:00 pm GMT
Nonstick Grill Pan 
Mandolin Slicer
Mandolin Slicer
$19.99
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07/22/2026 02:00 pm GMT
vegetable slicer

Cooking Instructions
 

  1. Heat olive oil in a pan over medium-high heat.
  2. Add sliced onion and cook until slightly softened.
  3. Add mushrooms and cook until lightly browned.
  4. Add zucchini and bell pepper.
  5. Cook while stirring until vegetables are tender.
  6. Season with salt and black pepper.
  7. Remove from heat.
  8. Serve over rice as a meal or side dish

Nutrition

Calories: 90kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 293mgFiber: 2gSugar: 4gVitamin A: 1030IUVitamin C: 49mgCalcium: 15mgIron: 1mg

Notes

Cook on medium-high heat for better texture.
Do not overcrowd the pan.
Serve warm for best flavor.

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