Selected Seasonal Vegetables Recipe
Plate composed of chef’s selection of local, seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fresh Seasonal Vegetables
Method
Preparation Instructions
- 1
Prepare the Vegetables
Wash and cut the asparagus into 2-inch pieces, slice the carrots, dice the bell peppers, and cut the zucchini into half-moons.
- 2
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the asparagus and carrots first, sautéing for about 5 minutes.
- 3
Add Remaining Vegetables
Add the bell peppers and zucchini to the skillet, and continue to sauté for another 3-5 minutes until they are tender but still crisp.
- 4
Finish with Tomatoes and Seasoning
Finally, add the cherry tomatoes, season with salt and black pepper to taste, and sprinkle with fresh herbs. Cook for an additional 2 minutes.
- 5
Serve
Transfer the sautéed vegetables to a serving plate and enjoy as a side dish or light main course.
