Vegetable Recipe

Chop the Vegetables

Wash and peel the carrots. Cut them into thin slices. Core the bell pepper, remove seeds, and dice it into small pieces. Cut the zucchini into half-moon slices. Break the broccoli into small florets. Peel and slice the red onion.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the sliced carrots and cook for about 3 minutes until slightly softened.

Add Remaining Vegetables

Add the diced bell pepper, zucchini slices, broccoli florets, and sliced red onion to the skillet. Stir well to combine and cook for an additional 5-7 minutes, or until all vegetables are tender but still crisp.

Season the Vegetables

Mince the garlic and add it to the skillet along with the salt, black pepper, dried oregano, and dried basil. Stir everything together and cook for another 2 minutes until the garlic is fragrant.