Vegetable Medley
This dish reminds me of spring. Fortunately, the vegetables used are accessible year-round so you can enjoy anytime. Makes a great addition to an Easter or Passover meal. It’s easy to prep in advance and quickly make on the stovetop right before serving. It is best to serve hot so the veggies stay crisp and colorful.
Enjoy!
Vegetable Medley
A fresh and crisp classic vegetable side dish
Servings: 4
Ingredients
- 1 large zucchini
- 3 medium carrots
- 1 red pepper
- 1.5 cups snap peas
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp butter
- salt and pepper
Instructions
- Dice zucchini, carrots, red pepper and snap peas into 1/2" square pieces
- Thinly slice garlic cloves
- Heat a large saute pan over medium heat. Add butter and olive oil to pan. Once the butter is melted and begins to foam, shake the pan to combine the oil and butter.
- Add diced vegetables (excluding the garlic) and raise heat to high. Stir vegetables constantly as they cook for about minutes. You want the vegetable to heat through but stay somewhat crisp.
- Clear the center of the pan and add remaining olive oil. Add garlic to the oil in the center of the pan. Allow the garlic to cook for about 30 seconds until fragrant. Mix garlic in with the vegetables in pan. Cook for another 2 minutes. Season with salt and pepper before serving.