Seasonal Vegetables ✔ Recipe

Wash and cut

Wash all vegetables thoroughly. Peel the carrots and cut on a diagonal into 1/4-inch slices (about 2 cups). Trim zucchini ends and cut into 1/2-inch half-moons (about 1 cup). Core and seed the red bell pepper, then cut into 1/2-inch strips. Trim asparagus and cut into 2-inch pieces. If baby potatoes are larger than bite-size, halve or quarter them so they are roughly the same size as other vegetables (about 1 cup). Peel and cut red onion into 1/2-inch wedges (1/2 cup). Leave cherry tomatoes whole.

Preheat oven to 425°F (220°C) if roasting, or preheat a large skillet over medium-high heat if sautéing. Choose cooking method below.

Toss with oil and seasonings

In a large bowl, combine the prepared vegetables. Add 2.5 tablespoons extra-virgin olive oil, minced garlic, fresh thyme, chopped rosemary, lemon zest (reserve juice), 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Toss well so vegetables are evenly coated. (Reserve cherry tomatoes to add later so they don't burst too much.)

Arrange and roast

Spread vegetables (except cherry tomatoes) in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Make sure pieces are not overcrowded — use two sheets if needed. Roast in the preheated oven for 18 minutes, toss or flip pieces, then add cherry tomatoes to the tray and roast for an additional 7–10 minutes until vegetables are tender and have caramelized edges and potatoes are easily pierced with a fork.

Finish

Remove pan from oven. Immediately toss roasted vegetables with remaining 1/2 tablespoon olive oil (or melted butter if using), lemon juice, remaining 1/4 teaspoon salt (adjust to taste), and another grind of black pepper. Taste and adjust seasoning. Sprinkle grated parmesan if using and chopped parsley before serving.

Cook potatoes and carrots first

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil plus the optional 1 tablespoon butter. Add baby potatoes and carrots and cook, stirring occasionally, until they begin to brown and are nearly tender, about 8–10 minutes. Lower heat to medium if browning too quickly.

Add remaining vegetables

Push potatoes and carrots to the side. Add remaining 1.5 tablespoons olive oil to the pan, then add red onion, red bell pepper, and asparagus. Sauté for 4–5 minutes until vegetables soften and develop some color. Add zucchini and cook another 2 minutes.

Add aromatics and tomatoes

Stir in minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Cook 30–45 seconds until fragrant. Add cherry tomatoes and stir to combine; cook another 1–2 minutes until tomatoes just start to blister.

Finish

Remove pan from heat. Stir in lemon juice and optional grated parmesan while vegetables are hot so the cheese melts slightly. Taste and adjust seasoning. Sprinkle chopped parsley before serving.

Transfer seasonal vegetables to a serving platter or bowls. Serve warm as a side dish with roasted meat, fish, or grain bowls. Leftovers keep 3–4 days refrigerated in an airtight container and reheat gently in a skillet or oven.