Veggie Recipe

Prep vegetables

Peel and thinly slice the yellow onion. Smash and mince the garlic cloves. Core and thinly slice the red bell pepper. Trim the ends of the zucchini and cut into half-moons about 1/4-inch thick. Peel and slice the carrot into similar-thickness rounds or matchsticks. Cut broccoli into small florets (if larger, cut into bite-sized pieces). Halve the cherry tomatoes. Rinse and drain the baby spinach.

Sauté root and aromatics

Heat a large skillet or sauté pan over medium heat. Add 1 tablespoon of olive oil. When shimmering, add the sliced onion and carrot. Cook, stirring occasionally, for 4–5 minutes until the onion is translucent and the carrot begins to soften. Add half the minced garlic and continue to cook 30–45 seconds until fragrant.

Add firmer vegetables

Push the onion and carrot to the side, add the remaining 1 tablespoon olive oil (if pan looks dry) and add the red bell pepper, zucchini, and broccoli florets. Spread in an even layer and let cook without stirring for 2 minutes to get slight color, then stir and cook another 3–4 minutes until vegetables are crisp-tender.

Finish with quick-cooking items

Add the cherry tomatoes and the remaining minced garlic. Cook 1–2 minutes until tomatoes begin to soften. Add the baby spinach in handfuls, stirring until wilted (about 1–2 minutes total).

Sprinkle the salt, black pepper, red pepper flakes, and dried oregano evenly over the vegetables. Stir to combine. Pour in the soy sauce and lemon juice, tossing to coat all vegetables. Taste and adjust seasoning — add up to another 1/2 tsp salt or a splash more soy sauce if desired.

Remove the pan from heat. Tear the fresh basil leaves and scatter over the vegetables with the toasted pine nuts (or chopped walnuts). If using, sprinkle the grated Parmesan and stir gently to combine. Serve immediately.