Veggie Recipe

Prepare vegetables

Peel the onion and cut it in half lengthwise; slice thinly into half-moons. Clean mushrooms with a damp towel and slice about 1/4 inch thick. Trim the ends of the zucchini, halve lengthwise and slice into 1/4-inch half-moons. Core the bell pepper, remove seeds and membranes, and slice into thin strips.

Start cooking

Heat a large skillet over medium-high heat until hot (about 1–2 minutes). Add 1 tablespoon of olive oil. When oil shimmers, add the sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onion is softened and starting to brown, about 5–6 minutes.

Add mushrooms

Push the onion to the side of the pan, add the remaining 1 tablespoon olive oil and the sliced mushrooms in a single layer if possible. Let mushrooms sear without moving them for 2 minutes to develop color, then stir and cook another 2–3 minutes until they release moisture and begin to brown.

Add bell pepper and zucchini

Add the sliced bell pepper and zucchini to the skillet. Sprinkle the dried oregano, red pepper flakes, remaining salt (to total 1 tsp) and black pepper. Stir to combine. Cook, stirring occasionally, until the bell pepper is tender-crisp and zucchini is just tender, about 4–5 minutes.

Reduce heat to medium-low. Push the vegetables to the side of the pan and add the minced garlic to the cleared area; cook for 20–30 seconds until fragrant, taking care not to burn. Stir garlic into the vegetables so it coats everything evenly.

Taste and adjust seasoning. If using, stir in 1 teaspoon butter for a richer finish. Remove from heat and stir in the chopped parsley and lemon juice. Sprinkle the grated Parmesan or vegan alternative over the top if desired.

Serve immediately as a side, over rice, pasta, or tucked into a sandwich or taco. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet or microwave.