Goldy’s Veggie Platter Recipe

Wash and cut

Wash all vegetables. Cut broccoli into bite-size florets, slice zucchini into 1/4-inch rounds, halve mushrooms, slice peppers into 1/2-inch strips, trim woody ends from asparagus and cut into 2-inch pieces, dice red potatoes into 1/2-inch cubes, thinly slice the onion, and halve cherry or roma tomatoes.

To speed cooking of the potatoes, place diced red potatoes in a pot of salted cold water, bring to a boil, and simmer 5 minutes until just tender but not falling apart. Drain well and pat dry. (Alternatively, microwave potatoes 3–4 minutes until just tender.)

Sauté potatoes and aromatics

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and the butter. When the butter melts and begins to sizzle, add the par-cooked red potatoes in a single layer. Cook without moving for 2–3 minutes to develop color, then toss and cook another 2 minutes until edges are golden. Add half the minced garlic (1 clove), half the sliced onion, and 1/2 tsp sea salt. Sauté 2–3 minutes until onion softens.

Add firmer vegetables

Push the potato mixture to one side of the pan, add the remaining 1 tbs olive oil, then add broccoli florets, asparagus pieces, and zucchini slices. Season with 1/2 tsp black pepper and 1/2 tsp Italian seasoning. Sauté 4–5 minutes, stirring occasionally, until broccoli is bright green and zucchini begins to soften.

Add mushrooms and peppers

Add mushrooms and sliced bell peppers to the pan along with the remaining minced garlic and sliced onion. Cook 3–4 minutes until mushrooms release moisture and peppers soften. If pan seems dry, add a splash (1–2 tbs) of water or a little more olive oil to prevent sticking.

Finish with tomatoes and seasoning

Stir in the halved tomatoes, crushed red pepper flakes, remaining sea salt (if needed), and remaining black pepper. Cook 1–2 minutes just to warm the tomatoes; do not overcook so they retain shape and acidity. Taste and adjust seasoning.

Melt cheeses

Reduce heat to low. Evenly sprinkle the shredded sharp cheddar and Italian blend over the vegetables. Cover the skillet with a lid for 1–2 minutes until cheeses melt. Alternatively, transfer the vegetable mixture to a shallow ovenproof dish, top with cheeses, and place under a preheated broiler for 1–2 minutes until cheese is bubbly and lightly browned—watch carefully to avoid burning.

Toast

While cheese is melting, toast your choice of bread until golden and crisp. Butter if desired.

Finish and plate

Remove skillet from heat. Sprinkle chopped fresh parsley over the vegetables and squeeze lemon wedge over top if using. Serve hot alongside 2 slices of toast per serving.