Seasonal Vegetables Recipe

Trim and prep all vegetables: cut broccoli into bite-size florets; halve Brussels sprouts; trim okra and slice lengthwise; cube eggplant and sprinkle lightly with salt, let sit 10 minutes then pat dry to remove excess moisture; halve cherry tomatoes. This reduces bitterness and prevents sogginess.

Bring a medium pot of salted water to a boil. Blanch broccoli and Brussels sprouts for 1 minute to brighten color and partially cook. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

In a small saucepan over medium heat, add the sugar and 2 tablespoons water. Stir gently until sugar dissolves and begins to lightly caramelize (about 3–4 minutes). Watch closely to avoid burning.

Add the diced apple and cook, stirring, 2 minutes to soften. Add apple cider vinegar and bring to a simmer. Reduce heat to low and simmer until apples are soft and the liquid is slightly syrupy, about 6–8 minutes.

Whisk in Dijon mustard and soy sauce. Remove from heat and swirl in the cold cubed butter to slightly thicken and gloss the gastrique. Season with 1/4 tsp salt and adjust sweetness or acidity to taste. Keep warm (low) or set aside.

Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the eggplant cubes in a single layer and cook undisturbed 3–4 minutes until golden on one side. Toss and continue to cook another 3 minutes until tender and nicely browned. Transfer eggplant to a bowl.

Return the pan to medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the blanched broccoli, blanched Brussels sprouts, and okra to the pan. Sauté 4–5 minutes, stirring occasionally, until okra is tender and edges of Brussels and broccoli are lightly browned.

Return the browned eggplant to the pan, add the halved cherry tomatoes, thyme leaves, red pepper flakes, 1 1/2 tsp salt and 1 tsp black pepper. Sauté together 1–2 minutes until tomatoes begin to warm and release juices but still hold shape.

Finish with lemon juice and chopped parsley. Taste and adjust seasoning.

Arrange the sautéed seasonal vegetables on a warmed serving platter or individual plates.

Spoon the apple gastrique over the vegetables (about 1–2 tablespoons per serving) or serve alongside in a small sauceboat for guests to add to taste.

Scatter toasted sliced almonds over the vegetables if using, and garnish with a little extra parsley. Serve immediately.