Sauteed Garlic Vegetables
A vibrant and healthy medley of fresh vegetables tossed with aromatic garlic and olive oil for a perfect, quick side dish.
Ingredients
- •2 cups broccoli florets
- •2 medium carrots, peeled and sliced into thin rounds
- •1 red bell pepper, seeded and sliced into strips
- •1 medium zucchini, sliced into half-moons
- •4 cloves garlic, minced
- •3 tablespoons extra virgin olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, chopped
- •1 teaspoon lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby.
- 2
Blanch the broccoli and carrots in the boiling water for 2 minutes, then immediately drain and plunge them into the ice water to stop the cooking process; drain well.
- 3
Heat the olive oil in a large skillet or wok over medium-high heat.
- 4
Add the bell pepper and zucchini to the skillet and sauté for 3 to 4 minutes until they begin to soften but remain crisp-tender.
- 5
Add the blanched broccoli and carrots to the skillet and toss to combine.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic brown or burn.
- 7
Season the vegetables with salt and black pepper, toss well, and remove from heat.
- 8
Finish by drizzling with lemon juice and garnishing with fresh parsley before serving.
💡 Chef tips
- To ensure even cooking, cut all your vegetables into uniform sizes so they finish at the same time.
- You can easily swap the vegetables based on what is in season, such as adding snap peas, asparagus, or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat quickly in a hot pan to maintain texture.
✅ How it should turn out
The finished dish should feature bright, colorful vegetables that are tender-crisp with a glossy sheen, smelling intensely of toasted garlic and fresh lemon.