Garden Vegetable Recipe

Wash and trim

Rinse all vegetables and herbs under cold water. Trim the ends from the zucchini and yellow squash and slice them into 1/4-inch rounds. Peel and julienne the carrots or cut into 1/4-inch coins. Core and seed the red bell pepper, then cut into 1/2-inch strips. Peel and thinly slice the onion. Halve the cherry tomatoes. Peel and thinly slice or mince the garlic. Roughly chop the basil and parsley. If using spinach, roughly chop larger leaves.

Sauté aromatics

Heat 2 tablespoons of the extra-virgin olive oil in a large skillet over medium heat. When the oil shimmers, add the sliced onion and sauté for 3–4 minutes until softened and translucent. Add the garlic and cook 30–45 seconds until fragrant, stirring frequently to avoid burning.

Add firmer vegetables

Add the carrots and red pepper strips to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the carrots begin to soften.

Add squash and zucchini

Add the zucchini and yellow squash rounds to the skillet, drizzle the remaining 1 tablespoon olive oil over them, and toss to combine. Cook 5–6 minutes, stirring occasionally, until the squash begins to brown at the edges and is tender but still holds shape.

Finish with tomatoes and greens

Stir in the halved cherry tomatoes and the chopped spinach or baby greens. Cook 1–2 minutes until the tomatoes soften and the greens wilt.

Remove the skillet from heat. Stir in the lemon juice, chopped basil, parsley, dried oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. If the mixture seems dry, add up to 1 tablespoon more olive oil.

If using optional finishes, sprinkle the toasted pine nuts (or chopped walnuts) and grated cheese over the vegetables and gently toss to combine.

Transfer the garden vegetables to a serving bowl or plate. Serve warm or at room temperature as a side dish, over grilled polenta or rice, or spooned onto toasted bread as a bruschetta-style topping.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold.