Veggie Rall Recipe

Prep the Vegetables

Begin by washing all the vegetables thoroughly. Peel the carrots and slice them thinly. Cut the zucchini into half-moon shapes. Dice the bell peppers and finely chop the red onion. Mince the garlic cloves.

Heat the Oil

In a large skillet, heat the olive oil over medium heat. Ensure the oil is hot but not smoking.

Sauté the Onions and Garlic

Add the chopped red onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

Add the Carrots and Bell Peppers

Stir in the sliced carrots and diced bell peppers. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Incorporate Zucchini

Add the sliced zucchini to the skillet. Sauté for an additional 4-5 minutes until the zucchini is tender yet slightly crisp.

Season the Mixture

Pour in the soy sauce, and sprinkle with salt and black pepper. Stir well to combine all the flavors and cook for another 2 minutes.

Finish with Lemon Juice and Parsley

Remove the skillet from heat, and drizzle with lemon juice. Toss in the chopped parsley and mix until well combined.

Serve

Transfer the veggie rall to a serving dish and enjoy warm as a side dish or a light main course.