Garden Vegetable Recipe

Prep vegetables

Wash all vegetables. Trim ends of zucchini and summer squash and cut into 1/2-inch half-moons to make 1 cup each. Core and seed bell peppers, then cut into 1/2-inch dice (about 1 cup total for both). Peel and slice carrot into thin rounds (about 1/2 cup). Cut broccoli into small florets (about 1 cup). Halve cherry tomatoes. Peel and thinly slice the red onion into half-moons (about 1/2 cup). Mince garlic. Tear or roughly chiffonade basil leaves.

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and carrot and cook 3–4 minutes, stirring occasionally, until onion is translucent and carrot begins to soften. Add the minced garlic and cook 30 seconds until fragrant.

Add the broccoli florets, zucchini, summer squash, and diced bell peppers to the pan. Cook 5–7 minutes, stirring occasionally, until vegetables are crisp-tender and beginning to brown at the edges. If the pan gets dry, add up to 1–2 tablespoons of vegetable broth to deglaze.

Stir in the cherry tomatoes and cook 1–2 minutes until they soften but still hold shape. Remove vegetables from pan to a bowl and set aside.

In the same skillet, add 1 tablespoon olive oil and heat over medium. Add the drained chickpeas and cook 3–4 minutes, stirring, to warm and lightly crisp their edges. Season with 1/4 tsp of salt and a pinch of black pepper.

Stir in the cooked quinoa and toss to combine with the chickpeas, 1–2 minutes just to heat through. Push the mixture to one side of the pan to make room for the sauce.

To the empty side of the pan, add remaining 1 tablespoon olive oil and the tomato paste. Cook 30–45 seconds, stirring, to bloom the tomato paste. Add the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan.

Stir in dried oregano, smoked paprika, remaining salt and pepper, and red pepper flakes. Let the sauce simmer 1–2 minutes until slightly reduced and combined.

Mix the sauce into the chickpea-quinoa mixture, then add the cooked vegetables back into the pan. Toss everything together over medium heat 1–2 minutes so flavors marry and ingredients are heated through. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Turn off the heat. Stir in the fresh basil. If using, sprinkle grated parmesan and toasted pine nuts over the top.

Serve warm, portioned into two plates. This yields 2 servings.