Veggie Recipe

Prepare vegetables

Wash all vegetables. Cut zucchini into 1/2-inch rounds or half-moons, core and cut bell peppers into 1/2-inch strips, cut broccoli into bite-size florets, thinly slice red onion, and rinse spinach. Measure and set aside.

Blanch broccoli (optional for tender-crisp)

Bring a medium pot of salted water to a boil. Add broccoli florets and cook 1 minute until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Heat pan and aromatics

In a large skillet, heat 2 tbs extra-virgin olive oil over medium-high heat until shimmering. Add the sliced red onion and cook 2–3 minutes until starting to soften. Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.

Sear and cook vegetables

Add the zucchini, bell peppers and blanched broccoli to the skillet. Spread into a single layer and let cook undisturbed 2 minutes to develop color. Stir and continue to cook another 4–6 minutes, stirring occasionally, until vegetables are tender-crisp (or softer if preferred).

Season

Reduce heat to medium. Sprinkle the vegetables with dried oregano, smoked paprika, red pepper flakes, salt and black pepper. Pour in the lemon juice and toss to combine. Add the spinach and cook 1–2 minutes, stirring, until wilted and incorporated.

Taste and adjust seasoning. Transfer the cooked veggie medley to a serving bowl or plate. Sprinkle with chopped fresh parsley, grated Parmesan and toasted pine nuts if using. Serve hot as a side dish or toss with cooked pasta, grains or use as a filling for wraps.