Veggies Recipe

Prepare vegetables

Wash all vegetables thoroughly. Cut broccoli into bite-size florets. Slice bell pepper into thin strips. Trim and halve snap peas if large. Thinly slice zucchini and mushrooms. Use a peeler to make carrot ribbons or thinly slice. Keep spinach leaves whole or coarsely chop if large.

Portioning

Measure roughly the listed quantities for a single serving combination (total vegetable volume can be adjusted). If selecting multiple vegetables, combine so total is about 2 to 3 cups before cooking for one serving.

Heat pan

Place a large skillet or wok over medium-high heat. Add olive oil and butter (if using). Heat until oil shimmers and butter is melted but not browned, about 1 minute.

Aromatics

Add minced garlic and cook, stirring constantly, for 20–30 seconds until fragrant but not browned.

Cook denser vegetables first

Add broccoli florets and carrot ribbons first. Sauté for 2–3 minutes, stirring occasionally, to begin softening and getting a little color.

Add medium-density vegetables

Add bell pepper, zucchini, and snap peas. Continue to cook, stirring every 30–45 seconds, for another 2–3 minutes until peppers start to soften but still hold some crunch.

Add mushrooms

Add sliced mushrooms and cook 1–2 minutes more, allowing the mushrooms to release moisture and brown slightly.

Finish with leafy greens and seasonings

Add spinach, salt, black pepper, soy sauce (if using), and red pepper flakes (if desired). Toss and cook for 30–60 seconds until spinach wilts and everything is well-coated. Taste and adjust seasoning.

Brighten and serve

Remove from heat and drizzle with lemon juice if using. Toss once more and transfer to plate or bowl. Serve hot as a side or as part of a build-your-own bowl.