Description
A vibrant mix of sautéed vegetables that captures childhood memories and offers a perfect balance of crunch and tenderness.
Ingredients
- 3 cloves of garlic (finely chopped)
- 1 cup of thinly sliced carrot rounds
- 1 pound of asparagus spears (woody ends removed, cut into 1-inch segments)
- 1 red bell pepper (thinly sliced into strips)
- 1 medium zucchini (cut into thin rounds)
- 8 ounces of fresh mushrooms (cleaned and sliced)
- 3 green onions (thinly sliced, both green and white parts)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon of sea salt
- 1/2 teaspoon of powdered onion
- 1/4 teaspoon of freshly ground black pepper
- A pinch of crushed red pepper flakes
- 1/2 teaspoon of dried Italian herb blend
- 1/4 teaspoon of smoked paprika
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the finely chopped garlic and sauté for about 30 seconds, being careful not to burn it.
- Add the carrot rounds to the skillet, stirring frequently for 2-3 minutes until they begin to soften.
- Incorporate the asparagus spears and zucchini, stirring for another 3-5 minutes until vibrant green and tender-crisp.
- Toss in the bell pepper strips and sliced mushrooms, stirring for 2-3 additional minutes until colorful and tender.
- Season with sea salt, cracked black pepper, powdered onion, crushed red pepper flakes, Italian herb blend, and smoked paprika. Stir well to combine and allow flavors to meld for about a minute.
- Remove from heat, drizzle with fresh lemon juice, sprinkle with grated Parmesan cheese, and toss gently to serve.
Notes
For maximum flavor, use fresh, in-season produce and experiment with different herbs and vegetables.
