Start by washing and chopping all your vegetables. This step is crucial for ensuring even cooking and a beautiful presentation.
In a large skillet, heat 1 1/2 tablespoons of avocado oil over medium heat. Allow the oil to warm up for a minute or so.
Add the sliced red onions to the skillet. Sauté for about 2-3 minutes until they start to soften and become translucent.
Next, toss in the chopped carrots and broccoli. Stir well, and let them cook for about 5 minutes, stirring occasionally.
Add the chopped zucchini and asparagus to the skillet. Continue to sauté for another 3-4 minutes until they begin to soften.
Finally, add the thinly sliced red cabbage. Season everything with sea salt to taste. Cook for an additional 2-3 minutes, allowing the cabbage to wilt slightly.
Once all the vegetables are tender and vibrant, remove the skillet from the heat. Serve your sautéed vegetables warm as a delightful side dish or as a main course over grains or pasta.
