Peppered Mixed Vegetables (4 Ingredients)

Peppered mixed vegetables are the kind of side dish that saves a busy weeknight. Diced zucchini, sweet red bell pepper and golden corn go into one skillet with a good dose of black pepper, and dinner has a bright, colorful side in under 10 minutes.

There are only four ingredients and nothing to measure except the pepper. The black pepper adds some spice while causing the sweetness of the vegetables to pop, so this simple saute tastes like much more than the sum of its parts.

The Best Sauteed Mixed Vegetables (4 Ingredients, 10 Minutes)

This recipe works because every vegetable in the pan brings something different. Zucchini is mild and tender and soaks up seasoning. Red bell pepper is the sweetest of the bell peppers and turns soft and glossy as it cooks. Corn adds little bursts of sweetness and a pop of texture. Black pepper ties them together with gentle heat, and that heat makes the natural sugars in the corn and pepper taste even sweeter.

The vegetables are diced to a similar size, so they all cook in the same 5 to 7 minutes. The goal is vegetables that are slightly tender, still bright in color and with a little bite left in the center. Cooked this way, the zucchini holds its shape instead of turning watery, and the pepper keeps a hint of crunch.

The flavor is clean and fresh, so it fits almost any meal. Serve it beside grilled chicken, fish, steak or pork chops, spoon it over rice or quinoa, or tuck it into tacos and burritos. It is just as good in summer, when zucchini and sweet corn are everywhere, as it is in winter with a bag of frozen corn from the freezer.

Because the ingredient list is so short, the quality of each vegetable matters. Pick firm zucchini, a heavy, shiny red pepper and sweet corn, and freshly cracked black pepper will do the rest.

Why You’ll Love This Vegetable Saute

• Four ingredients. Zucchini, red bell pepper, corn and black pepper are all you need.
• Ready in minutes. Everything cooks together in one skillet for 5 to 7 minutes.
• Sweet with a little spice. Black pepper brings out the natural sweetness of the corn and pepper.
• Goes with everything. Serve it as a side, over grains or inside tacos and wraps.

Ingredients You’ll Need

Here is what goes into these peppered mixed vegetables and why each one is there. Exact amounts are in the recipe card below.

• Zucchini: One medium zucchini, diced. Choose one that feels firm and heavy with smooth, glossy skin. Medium zucchini have smaller seeds and less water than very large ones, so they brown better and stay firm. Yellow summer squash works the same way if that is what you have.
• Red bell pepper: One large red bell pepper, diced. Red peppers are fully ripe, so they are sweeter and softer than green ones. Look for thick walls and bright, unwrinkled skin. Orange or yellow bell peppers are a good swap. Green pepper will work, but the dish will taste more grassy and less sweet.
• Sweet corn: One cup of frozen or fresh kernels. Fresh corn cut from the cob in summer is wonderfully sweet and crisp. Frozen corn is picked and frozen at its peak, so it is a great choice the rest of the year. There is no need to thaw it first; it goes straight into the skillet.
• Black pepper: The seasoning that gives the dish its name. Freshly ground pepper has more aroma and a brighter bite than pre ground pepper, so crack it right over the pan if you can. Start with the amount in the card and add more to taste.

The recipe card does not call for oil or salt, which keeps it very light. If your skillet tends to stick, a teaspoon of olive oil or a small splash of water in the pan helps the vegetables cook evenly, and a pinch of salt at the end brightens everything. Both are optional.

How to Make Peppered Mixed Vegetables

1. Prep the vegetables. Wash the zucchini and bell pepper. Trim the ends from the zucchini and dice it into small, even cubes. Remove the stem, seeds and white ribs from the pepper and dice it to the same size so everything cooks at the same rate.
2. Heat the skillet. Set a medium skillet over medium heat and let it warm for a minute. A hot pan starts the vegetables sizzling right away instead of letting them steam.
3. Add everything. Add the zucchini, bell pepper, corn and black pepper to the skillet together and stir so the pepper coats the vegetables evenly.
4. Saute. Cook for 5 to 7 minutes, stirring every minute or so. Spread the vegetables in an even layer between stirs so more of them touch the hot pan. You will smell the sweet corn and pepper as they warm.
5. Check for doneness. The zucchini and bell pepper are ready when they are slightly tender. A fork should slide into the zucchini with a little resistance, the pepper should look glossy and the colors should still be bright.
6. Serve. Taste and add more black pepper if you like. Serve right away while the vegetables are hot and crisp tender.

Ways to Customize Mixed Vegetables

• Add an onion. Diced red or sweet onion adds savory depth and cooks in the same time.
• Turn up the heat. Add a pinch of red pepper flakes or chili powder along with the black pepper.
• Finish with fresh herbs. Stir in chopped basil, cilantro or parsley just before serving.
• Make it a meal. Toss in black beans or cooked chicken and spoon it over rice.

Peppered Mixed Vegetables FAQs

• Can I use frozen corn? Yes. The recipe works with frozen or fresh sweet corn kernels, and frozen corn can go straight into the pan without thawing.
• Do I need to add oil? The recipe card does not call for any. If your pan tends to stick, a teaspoon of olive oil or a splash of water helps.
• How do I keep the zucchini from getting mushy? Dice it evenly, keep the heat at medium and stop cooking as soon as it is slightly tender, after about 5 to 7 minutes.
• Can I use a different color bell pepper? Yes. Orange and yellow peppers are just as sweet. Green pepper works but tastes more grassy.
• What do I serve with these vegetables? They are great with grilled chicken, fish or steak, over rice or quinoa, or inside tacos and burritos.
• How do I store leftovers? Cool them and refrigerate in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat for a minute or two so they stay crisp.
• Can I make this ahead? Dice the zucchini and pepper up to a day ahead and keep them covered in the fridge, then cook just before serving.

Made these vegetables? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other cooks, and I love hearing what you served them with.

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