Seasonal Vegetable Recipe

Choose vegetables

Select about 6 cups total of seasonal vegetables. Aim for a variety of textures and colors — for example: zucchini and yellow squash (sliced 1/4-inch), baby carrots (halved lengthwise if large), asparagus (trimmed, cut into 2-inch pieces), cherry tomatoes (left whole), bell pepper (cut into 1/2-inch strips), or baby bok choy (halved). Adjust sizes so vegetables cook at roughly the same rate.

Peel and mince garlic. Zest the lemon and reserve. Juice the lemon and set aside. Strip thyme leaves from stems if using fresh.

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add extra-virgin olive oil and unsalted butter. When the butter is melted and hot but not burning (visual shimmer), proceed.

Cook firmer vegetables

Add the firmer vegetables first (baby carrots, asparagus stalk bottoms, bell pepper). Toss to coat and spread in a single layer. Cook, stirring every 1–2 minutes, for 4–5 minutes until they begin to brown and soften.

Add medium vegetables

Add zucchini, yellow squash, and bok choy stems (if using). Continue to sauté for 3–4 minutes, stirring occasionally, until they are tender-crisp.

Add delicate vegetables & aromatics

Add cherry tomatoes, minced garlic, thyme leaves, salt, black pepper, and red pepper flakes (if using). Stir and cook for 1–2 minutes until garlic is fragrant and tomatoes soften but still hold shape. Taste and adjust seasoning.

Finish with lemon and herbs

Remove from heat. Add lemon zest and lemon juice, chopped parsley, and toss to combine. If desired, stir in grated Parmesan and/or toasted nuts now so they warm and meld with the vegetables.

Transfer to a warm serving dish. Serve immediately as a side, or as a light main over grains (rice, farro) or tossed with pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days.