Heat the oil in a large, non-stick skillet over medium-high heat. Add the carrots and cook for about 3 minutes.
At this point, add the zucchini, summer squash, bell peppers, oregano, garlic powder, paprika, salt, and pepper. Stir everything well, reduce the heat to medium, and cook covered with a lid for about 5-7 minutes, stirring occasionally.
Turn off the heat and place the plant butter on top. Cover with a lid again and allow the butter to melt (wait for 1 minute).
Lastly, add the fresh herbs and stir everything well. Serve.
Add-ins and Substitutes
Substitute other vegetables. Other veggies that would work well in this recipe include mushrooms, cauliflower, broccoli, onions, green beans, and cabbage.
Add other spices and herbs. Besides the ones I used, you could also season this dish with onion powder, curry powder, turmeric, basil, cilantro, and more.
Make them spicy. You can make these Simple Sautéed Vegetables with some heat by adding a little cayenne pepper, Sriracha, or red pepper flakes.
Add protein. Make this a main course by adding some tofu, white beans, black beans, or tempeh to the recipe. It will be filling enough to eat all on its own.
How to Store
You can store any leftover Simple Sautéed Vegetables in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave or on the stove top until warmed through.