Veggie Medly Recipe

Wash and cut vegetables

Wash all vegetables. Peel the carrot and cut into 1/4-inch thick diagonal slices or small batons (about 1 cup). Trim ends of zucchini and cut into 1/2-inch half-moons (about 1 cup). Remove seeds and ribs from red bell pepper and cut into 1/2-inch pieces (1/2 cup). Cut broccoli into small florets (1 cup). Trim snap peas or green beans and leave whole or halve diagonally (1/2 cup). Peel and finely dice the yellow onion to yield about 1/2 cup. Mince the garlic and chop the parsley.

If using nuts, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Set aside.

Heat oil and sweat aromatics

Place a large sauté pan or skillet over medium-high heat. Add 2 tbsp olive oil. When oil shimmers (about 30–45 seconds), add the diced onion and a pinch of salt. Cook, stirring occasionally, 3–4 minutes until the onion is translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add firmer vegetables

Add the carrot and broccoli florets to the pan. Stir to coat with oil and cook 3–4 minutes, stirring occasionally, until they begin to soften but still have some bite.

Add remaining vegetables and season

Add the zucchini, red bell pepper, and snap peas/green beans. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Stir to combine. Cook 4–6 minutes, stirring frequently, until all vegetables are tender-crisp. If the pan becomes too dry, add 1–2 tbsp water or reduce heat slightly and cover for 1–2 minutes to help steam and finish cooking.

Finish with butter and lemon

Once vegetables are cooked to your liking (total cook time for vegetables should be about 8–12 minutes depending on heat and cut size), reduce heat to low and stir in 1 tbsp butter (optional) and 1 tbsp fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed.

Turn off the heat, stir in the chopped parsley, and if using, add the toasted nuts and 2 tbsp grated Parmesan or 2 tbsp nutritional yeast. Toss to combine.

Transfer the veggie medley to a serving bowl or plate. Serve hot as a side to proteins, over rice, pasta, or grain bowls, or enjoy as a light main. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet or microwave.