Ingredients:

  • 1 medium Red Onion (150g), sliced into 1/4-inch wedges
  • 3 cloves Garlic (15g), thinly sliced
  • 1 tablespoon (15ml) Extra Virgin Olive Oil
  • 2 medium Carrots (120g), peeled and sliced into 1/8-inch coins
  • 1 large Red Bell Pepper (150g), deseeded and cut into 1-inch strips
  • 1 cup (100g) Green Beans, trimmed
  • 1 small Zucchini (200g), halved lengthwise and sliced into 1/2-inch half-moons
  • 1 bunch (200g) Asparagus, woody ends removed, cut into 2-inch pieces
  • 1/2 teaspoon (3g) Sea salt
  • 1/4 teaspoon (1g) Cracked black pepper
  • 1 teaspoon (5ml) Fresh Lemon juice

Instructions:

  1. Prep the vegetables. Slice everything according to the measurements above. Note: Organizing your ingredients by cook time (hard vs. soft) makes the process seamless.
  2. Heat the oil. Place the 1 tablespoon olive oil in a large skillet over medium high heat. Cook 2 mins until the oil shimmers and flows like water.
  3. Sauté the aromatics. Add the 150g red onion wedges. Cook 2 mins until the edges begin to soften and turn translucent.
  4. Add the hard vegetables. Toss in the 120g carrot coins and 100g green beans. Cook 3 mins until the carrots brighten in color.
  5. Incorporate the peppers. Add the 150g red bell pepper strips. Cook 2 mins until they just begin to blister.
  6. Add the delicate vegetables. Stir in the 200g zucchini and 200g asparagus pieces. Cook 3 mins until the asparagus turns vibrant green.
  7. Season the mix. Sprinkle the 1/2 tsp sea salt and 1/4 tsp black pepper over the pan. Note: Salting now prevents the vegetables from releasing too much water early on.
  8. Stir in the garlic. Add the 15g sliced garlic. Cook 1 min until the garlic is fragrant and golden but not brown.
  9. Deglaze and finish. Remove from heat and drizzle with 1 tsp lemon juice. Toss 30 seconds until the pan sizzle subsides.