Mixed Veggies Recipe

Wash and chop vegetables

Wash all vegetables. Peel and slice carrots into thin rounds or half-moons to make about 1 cup. Cut broccoli and cauliflower into small florets (about 1 cup each). Deseed and slice the red bell pepper into 1/2 cup strips. Trim and cut green beans into 1/2 inch pieces to make 1/2 cup. Halve the zucchini lengthwise then slice to yield 1/2 cup. Thinly slice the yellow onion to equal 1/2 cup. Mince 2 garlic cloves (about 2 teaspoons).

Blanch firmer vegetables (optional for even cooking)

Bring a medium pot of salted water to a boil. Add the carrots, broccoli, cauliflower, and green beans and blanch for 2 minutes. Immediately transfer to an ice bath to stop cooking, then drain well. This step ensures even tenderness but can be skipped if you prefer a crisp-tender saute.

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using). When hot and shimmering, add the sliced onion and sauté 2–3 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant, stirring constantly to avoid burning.

Cook vegetables

Add the blanched (or raw) carrots, broccoli, cauliflower, green beans, red bell pepper, and zucchini to the skillet. Stir-fry for 4–6 minutes, tossing frequently, until vegetables are crisp-tender and lightly browned in spots. If vegetables were not blanched, cook a little longer (6–8 minutes) until desired tenderness.

Season and finish

Push vegetables to the center of the pan. Drizzle 1 tablespoon soy sauce, 1 teaspoon lemon juice, and 1 teaspoon honey or maple syrup (if using) over the vegetables. Sprinkle 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme (or Italian seasoning), and 1/4 teaspoon red pepper flakes (if using). Toss everything together and cook 1–2 more minutes so flavors meld. Taste and adjust salt or soy sauce if needed.

Transfer the mixed vegetables to a serving dish. Sprinkle with 2 tablespoons chopped fresh parsley and 1 teaspoon toasted sesame seeds if desired. Serve hot as a side dish, over rice or noodles, or as part of a grain bowl.