Garlic Veggie Supreme Recipe

Prepare vegetables

Wash all vegetables. Cut broccoli and cauliflower into bite-sized florets. Core and seed the bell peppers, then cut into 1/2-inch strips. Slice zucchini into 1/2-inch half-moons. Peel and slice the carrot on a diagonal into thin pieces. Rinse and spin-dry the baby spinach.

Prep aromatics

Peel and mince 6 garlic cloves. Finely chop 1 shallot. Strip thyme leaves from stems and chop; mince rosemary. Measure out other sauce ingredients.

Bring a large pot of salted water to a rolling boil. Add broccoli and cauliflower florets and blanch for 2 minutes to brighten color and start tenderizing. Using a slotted spoon, transfer them immediately to a bowl of ice water to stop cooking. Drain and set aside. (This keeps the vegetables vibrant and ensures even cooking later.)

If you prefer a slightly softer carrot and zucchini, briefly par-cook the carrot in the same boiling water for 1 minute, then ice bath. Zucchini can be left raw as it will cook quickly in the pan.

Heat a large wide skillet or sauté pan over medium heat until hot. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter foams, add the minced garlic and chopped shallot. Sauté, stirring constantly, for 1–1½ minutes until fragrant and translucent but not browned.

Add the red and yellow bell pepper strips, sliced carrot, and zucchini to the pan. Increase heat to medium-high and sauté for 3–4 minutes, tossing occasionally, until they begin to soften and develop light golden edges.

Stir in the blanched broccoli and cauliflower florets and continue to sauté for another 2 minutes to heat through and allow edges to caramelize slightly.

Lower the heat to medium. Push the vegetables to the edges of the pan to create a small center well. Add the remaining 2 tbs olive oil to the center of the pan, then pour in the vegetable broth and soy sauce. Scrape up any fond with a wooden spoon.

Mix in the lemon juice, honey or maple syrup, smoked paprika, crushed red pepper flakes, chopped thyme, and minced rosemary. Season with salt and freshly ground black pepper. Stir everything together so the sauce coats the vegetables. Cook for 1–2 minutes until the sauce reduces slightly and becomes glossy.

Add the baby spinach to the pan and toss until just wilted, about 30–45 seconds. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Transfer the Garlic Veggie Supreme to a warmed serving platter. Sprinkle toasted sliced almonds over the top, then add the grated Parmesan if using. Finish with a scattering of chopped fresh parsley for brightness.

Serve immediately as a side dish or over rice, quinoa, or pasta as a main. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet with a splash of broth to revive the sauce.