Vegan Medley Entrée Recipe

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add diced poblano peppers and red onion; sauté until starting to soften and lightly caramelize, about 5-6 minutes.

Add cubed butternut squash; season with salt and pepper. Sauté, stirring occasionally, until squash is tender but still holding shape, about 9-10 minutes.

Stir in corn kernels and minced garlic; cook 2-3 minutes until corn is bright and flavors meld.

Finish with lime juice; adjust salt and pepper to taste. Keep warm.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic; cook 30 seconds until fragrant.

Add spinach in batches, tossing until wilted and vibrant green, about 2-3 minutes per batch.

Season with salt and pepper to taste. Remove from heat and finish with lemon juice.

Preheat grill or grill pan to medium-high heat.

Toss asparagus with 1 tablespoon olive oil, salt, and pepper.

Grill 3-5 minutes, turning once, until crisp-tender and lightly charred. Remove from heat.

Thinly slice shallots. Pat dry if needed.

Heat 2 tablespoons neutral oil in a small skillet over medium heat. Add shallots and fry, stirring occasionally, until golden brown and crispy, about 3-5 minutes.

Transfer to paper towels to drain; sprinkle with a pinch of salt.

To assemble, spoon a generous portion of poblano-butternut squash succotash onto each plate.

Top with a bed of sautéed spinach.

Arrange grilled asparagus across the plate.

Crown with crispy shallots and garnish with fresh cilantro or parsley. Serve immediately.