Seasonal Veg Recipe

Prepare vegetables

Wash all vegetables. Peel carrots and cut on a diagonal into 1/4-inch slices. Trim broccoli into uniform bite-sized florets. Remove strings from snap peas if needed. Core and seed the red bell pepper, then slice into 1/2-inch strips. Cut zucchini into 1/4-inch half-moons. Rinse and dry spinach.

Mince aromatics

Peel and thinly slice the shallot. Peel and finely mince garlic cloves. Zest the lemon and then cut it in half for juicing.

Blanch dense vegetables (optional step for even cooking)

Bring a medium pot of salted water to a boil. Add the carrot slices and blanch for 2 minutes, then use a slotted spoon to transfer them to an ice bath to stop cooking. After 2 minutes in ice bath, drain. This step helps ensure carrots and broccoli cook evenly while keeping snap peas crisp.

Sauté aromatics

Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and the butter. When the butter foams, add the sliced shallot and sauté for 1–2 minutes until translucent. Add the minced garlic and thyme and cook 30–45 seconds until fragrant (do not brown).

Cook vegetables

Add the carrots and broccoli to the pan first (if you blanched, add them now). Sauté, stirring frequently, for 2–3 minutes. Add the red bell pepper and zucchini and continue to cook 3–4 minutes until vegetables are tender-crisp. Add the snap peas and spinach last; toss for 1–2 minutes until spinach wilts and snap peas are bright green and still crunchy.

Season and finish

Sprinkle the red pepper flakes, sea salt, and black pepper over the vegetables. Zest the lemon over the pan, then squeeze the lemon juice (about 1–2 tablespoons) over the vegetables and toss to coat. Drizzle the remaining 1 tablespoon olive oil over everything and sprinkle with the grated Parmesan. Taste and adjust salt and pepper as needed.

Optional garnish

If using, sprinkle toasted pine nuts over the vegetables for crunch. Serve immediately.