Ingredients:

  • 2 cups (300 g) carrots, sliced into thin rounds
  • 1 cup (150 g) red onion, coarsely diced
  • 2 cups (300 g) broccoli florets, bite-sized
  • 1 cup (150 g) red bell pepper, sliced into strips
  • 2 cups (300 g) zucchini, halved and sliced
  • 1 cup (150 g) snap peas or frozen peas
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (28 g) unsalted butter
  • 4 cloves (20 g) garlic, minced
  • 1 tbsp (4 g) fresh parsley, chopped
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper

Instructions:

  1. Cut all vegetables to a consistent bite-sized size. Slice the carrots into thin coins so they cook through.
  2. Heat the olive oil and butter in a large sauté pan or cast-iron skillet over medium-high heat until the butter foams.
  3. Add the carrots and red onion. Stir occasionally for 4–5 minutes, until the onions are translucent and the carrots have softened slightly.
  4. Add the broccoli and red bell pepper. Sauté for 3–4 minutes, until the colors brighten and the edges are slightly charred. If the pan is crowded and the vegetables release water, sauté in two separate batches.
  5. Add the zucchini and snap peas. Cook for 2–3 minutes, until they are bright green and still have a snap.
  6. Reduce the heat to medium. Stir in the minced garlic and chopped parsley. Toss constantly for 30–60 seconds, until the garlic smells fragrant and has not turned brown.
  7. Sprinkle with the kosher salt and black pepper, toss once more, and remove from the heat immediately. Serve hot.