Today's Vegetable Medley Recipe

Wash & Cut

Wash all vegetables. Peel carrots and slice diagonally into 1/4-inch thick coins (approximately 2 cups). Trim broccoli into bite-size florets (2 cups). Cut cauliflower into similar-size florets (1 cup). Slice zucchini into half-moons about 1/4-inch thick (1 cup). Core and seed the red bell pepper and cut into 1/2-inch pieces (1 cup). Thinly slice the yellow onion to measure 1/2 cup.

Mince garlic, strip thyme leaves from stems (or measure dried thyme), and chop parsley. Zest the lemon if using garnish and juice the lemon to yield 1 tablespoon.

Blanch Hard Vegetables (optional for faster, even cooking)

Bring a medium pot of salted water to a boil. Add the carrot coins and cook 2 minutes, then add cauliflower and cook 1 additional minute. Remove carrots and cauliflower with a slotted spoon and plunge into an ice bath to stop cooking. Drain and set aside. (If you prefer not to blanch, increase stovetop sauté time as noted below.)

Sauté Aromatics

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons olive oil. Once shimmering, add the sliced onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Cook Vegetables Together

Add the broccoli, blanched cauliflower and carrots (or raw carrots if you skipped blanching) to the pan. Sauté 4–5 minutes, tossing occasionally, until broccoli begins to brighten and soften. Add the zucchini and red bell pepper and continue to cook 3–4 minutes until all vegetables are tender-crisp (total sauté time ~8–12 minutes depending on blanching and stove).

If vegetables need more color or slight char, increase heat to medium-high for the last 1–2 minutes, stirring frequently to avoid burning.

Lower heat to medium. Stir in the thyme, kosher salt (1 tsp), black pepper (1/2 tsp) and red pepper flakes if using. Toss to distribute seasoning evenly.

Add 1 tablespoon butter (optional) and 1 tablespoon lemon juice. Toss until butter melts and lemon juice coats the vegetables. Taste and adjust salt/pepper as needed.

Stir in chopped parsley and remove pan from heat.

Transfer to a serving dish. Sprinkle toasted nuts and lemon zest over the top if using. Serve warm.