Super Veggie Recipe

Clean mushrooms by wiping with a damp cloth; slice thickly if large so total equals about 2 cups. Halve zucchini lengthwise and slice into 1/4" half-moons to yield ~1 cup. Thinly slice red onion. Julienned bell peppers and slice banana peppers into rings. Dice roma tomatoes and pack 4 cups fresh spinach (will wilt). Mash roasted garlic cloves into a paste.

Measure out oil, butter (if using), salt, pepper, oregano, red pepper flakes, lemon juice, and shred or crumble cheese if using.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it shimmer (about 1 minute).

Sear mushrooms

Add mushrooms in a single layer. Let them cook undisturbed 3–4 minutes to develop color, then stir and cook another 2 minutes until lightly browned and most moisture has evaporated. Remove mushrooms to a bowl and set aside.

Softened aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil and the teaspoon butter (if using). Add sliced red onion and cook 2–3 minutes until starting to soften and become translucent.

Cook zucchini and peppers

Add sliced zucchini, red and yellow bell peppers, and banana peppers to the pan. Season with 1/2 teaspoon of the kosher salt, 1/4 teaspoon black pepper, and the dried oregano. Cook, stirring occasionally, 4–5 minutes until zucchini is tender-crisp and peppers begin to blister at the edges.

Return mushrooms & add garlic

Return the cooked mushrooms to the pan and stir to combine. Add the mashed roasted garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add spinach & tomatoes

Add the packed spinach and diced roma tomatoes. Season with the remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and red pepper flakes if using. Stir continuously as the spinach wilts, about 1–2 minutes, until vegetables are evenly combined and tomatoes have warmed through.

Finish with 1 tablespoon fresh lemon juice and torn basil leaves. Taste and adjust seasoning—add a pinch more salt or a grind more pepper if desired.

If using cheese, sprinkle 2 tablespoons grated Parmesan or Pecorino over the vegetables and toss to melt slightly (about 30 seconds).

Serve hot as a main for 2 with crusty bread, over rice or pasta, or as a side for 4. Leftovers keep refrigerated in an airtight container for up to 4 days.