Seasonal Vegetable Recipe

Wash and cut

Wash all vegetables. Peel carrots and slice on the bias into 1/4-inch pieces (about 2 cups). Trim ends of asparagus and cut into 1 1/2-inch pieces (about 1 cup). Trim and slice zucchini into 1/4-inch half-moons (about 1.5 cups). Core, seed and cut red bell pepper into 1/2-inch strips (about 1 cup). Trim and thinly slice spring onions, keeping white and green parts separate if desired.

Mince the garlic and measure the fresh herbs. Keep ingredients ready for quick cooking.

Heat pan

Place a large heavy skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and let it shimmer but not smoke (about 1 minute).

Sear carrots and asparagus

Add the carrots and asparagus to the hot pan in a single layer as much as possible. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon black pepper. Let them cook undisturbed for 2 minutes to develop color, then stir and cook another 2 minutes until beginning to soften.

Add peppers and zucchini

Push the carrots and asparagus to the side, add the remaining 1 tablespoon olive oil if the pan looks dry, then add red bell pepper and zucchini. Cook, stirring occasionally, for 3–4 minutes until vegetables are bright and just tender but still with a bit of bite.

Add aromatics

Stir in the minced garlic and the white parts of the spring onions. Cook for 30–45 seconds until fragrant (do not let the garlic burn). Add the fresh thyme or tarragon if using.

Finish and season

Reduce heat to medium. Add the butter (if using) and allow it to melt and coat the vegetables. Stir in lemon juice, remaining 1/2 teaspoon sea salt, remaining 1/4 teaspoon black pepper, and red pepper flakes if using. Taste and adjust seasoning.

Transfer the vegetables to a warm serving dish. Sprinkle chopped parsley or chives and the toasted nuts over the top. Serve immediately as a side dish with proteins or as part of a composed plate.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to preserve texture.