Vegan Harvest Salad Recipe
Sautéed broccoli, cauliflower, zucchini, mushrooms, carrots, tomatoes, garlic, served with lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the broccoli, cauliflower, zucchini, mushrooms, and carrots to the skillet. Sauté the vegetables for about 5-7 minutes or until they are tender but still crisp.
- 2
Add Tomatoes
Add the halved cherry tomatoes to the skillet and sauté for another 2-3 minutes until heated through.
- 3
Prepare the Lemon Vinaigrette
In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper to taste.
- 4
Combine and Serve
Drizzle the lemon vinaigrette over the sautéed vegetables and toss gently to combine. Serve warm or at room temperature.