Vegetable Medley Recipe

Wash and trim

Wash all vegetables under cold running water. Trim the ends off the zucchini and yellow squash. Peel the carrot and trim both ends. Peel the outer layer of the red onion.

Slice vegetables

Cut zucchini and yellow squash into 1/4-inch (6 mm) thick half-moons. Slice the carrot on the diagonal into 1/8-1/4-inch (3–6 mm) thin rounds (or use a mandoline for even thickness). Cut the red onion into 1/4-inch (6 mm) wedges, separating the layers slightly so they cook evenly.

Mince garlic

Peel and finely mince the garlic cloves; set aside.

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add the olive oil and butter. Allow butter to melt and oil to shimmer but not smoke (about 1 minute).

Sauté aromatics

Add the minced garlic and fresh thyme to the pan. Sauté, stirring constantly, for 20–30 seconds until fragrant but not browned.

Add firmer vegetables

Add the carrot slices and red onion wedges to the pan first. Spread them in an even layer and cook, stirring occasionally, for 3–4 minutes to begin softening and slightly caramelizing the onion edges.

Add squash and zucchini

Add the zucchini and yellow squash slices to the pan. Toss gently to combine with the carrots and onion. Cook uncovered, stirring every 1–2 minutes, for 5–7 minutes until the squash is tender but still has some bite and the vegetables are starting to brown in spots.

Season and finish

Season the vegetables with kosher salt and black pepper. Continue cooking 1 minute, then remove the pan from heat. Stir in the lemon juice. Taste and adjust seasoning as needed.

Optional finish

If using, sprinkle the grated Parmesan over the warm vegetables and gently toss to melt and coat.

Transfer the vegetable medley to a serving bowl or platter. Garnish with a few extra thyme leaves or a light drizzle of olive oil if desired. Serve warm as a side dish.