Ingredients:

  • 2 medium carrots (200g), peeled and sliced into 1/8-inch rounds
  • 1 large red bell pepper (150g), deseeded and cut into 1-inch strips
  • 1 medium zucchini (225g), halved lengthwise and sliced into thick half-moons
  • 1 cup broccoli florets (100g), cut into small, bite-sized pieces
  • 1/2 medium red onion (75g), sliced into thin wedges
  • 2 tablespoons avocado oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh lemon juice

Instructions:

  1. Ensure all vegetables are completely dry after washing to prevent steaming. Slice carrots thinner than zucchini to ensure even cooking times.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add avocado oil until shimmering.
  3. Add sliced carrots to the pan. Sauté for 3 minutes until they begin to soften at the edges.
  4. Add broccoli and bell peppers and red onion. Cook 2 minutes until the broccoli turns vibrant green.
  5. Add zucchini. Push the vegetables to the outer edges and drop the butter and sliced garlic into the center. Season and stir until fragrant.
  6. Season with salt, black pepper, and dried oregano. Stir 1 minute until the garlic is fragrant and golden. Remove from heat and drizzle with lemon juice before serving.