Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup red onion, diced
  • 1 cup carrots, sliced into thin rounds
  • 1 cup broccoli florets, bite-sized
  • 1/2 cup cauliflower florets, bite-sized
  • 1 medium zucchini, halved and sliced
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil and butter in a 12 inch cast iron skillet or large stainless steel sauté pan over medium high heat until the butter foams and sizzles.
  2. Add carrots, broccoli, and cauliflower. Sauté for 5-7 minutes without overcrowding, allowing the edges to turn a deep gold. Note: This first wave needs the most time to soften.
  3. Reduce heat to medium. Stir in the diced red onion and minced garlic, sautéing for 2 minutes until onion is translucent and garlic smells fragrant.
  4. Add the zucchini, red bell pepper, and yellow bell pepper. Toss frequently for 4-5 minutes until the skins look glossy but the centers are still al dente.
  5. Remove the pan from heat. Stir in salt, pepper, and lemon juice until the liquid bubbles and coats the vegetables. Note: This deglazes the pan and brightens the Sauteed Vegetables.
  6. Garnish with fresh parsley and serve immediately.