Seasonal Vegetables Recipe

Wash and prepare vegetables

Wash all vegetables under cold water. Peel carrots if desired and cut on the diagonal into 1/4-inch slices (about 2 cups). Trim ends of zucchini and cut into 1/2-inch half-moons (about 2 cups). Core and seed the red and yellow bell peppers and cut into 1-inch strips (about 1 cup each). Cut broccoli into small florets (about 2 cups). Peel and slice the red onion into 1/2-inch wedges (about 1 cup). Mince 3 garlic cloves. Chop the parsley and strip thyme leaves from stems.

Blanch denser vegetables (optional)

If you want a faster, more evenly cooked result, bring a medium pot of salted water to a boil. Add carrots and broccoli and blanch for 2 minutes, then drain and immediately plunge into ice water to stop cooking. Drain well and set aside. (Skip this step if you prefer roasting/pan-sautéing all vegetables together.)

Sauté vegetables

Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add red onion and bell peppers. Cook, stirring occasionally, for 3 minutes until they start to soften. Add zucchini and carrots (or blanched carrots and broccoli) and spread into an even layer. Let cook undisturbed 2 minutes to get a light color, then stir and continue to cook 4–5 minutes until vegetables are tender-crisp and broccoli is bright green. If pan becomes dry, add the remaining 1 tablespoon olive oil.

Add aromatics and finish

Push vegetables to the side and add minced garlic to the empty area of the pan; cook 20–30 seconds until fragrant. Stir garlic into vegetables. Add thyme leaves, lemon juice, honey (or maple syrup), sea salt, black pepper, and red pepper flakes. Toss to combine and taste, adjusting salt or lemon as needed. Cook an additional 1–2 minutes so flavors meld.

Turn off the heat and stir in chopped parsley and toasted pine nuts or sliced almonds. If using, sprinkle grated Parmesan and toss gently to coat. Transfer to a serving bowl. Serve warm or at room temperature as a side dish, or over grains/greens for a main. Leftovers keep in the refrigerator up to 3 days.