Ingredients
Scale
- 2 tablespoons extra-virgin olive oil (or avocado oil for a milder flavor)
- 3 cloves garlic, thinly sliced
- 1 medium red bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets, cut into bite-sized pieces
- 1 cup baby spinach leaves
- 1 small yellow onion, thinly sliced
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh chopped basil and oregano)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice (optional for brightness)
- Red pepper flakes, a pinch (optional for a little heat)
Substitution tip: Feel free to swap any vegetables based on what’s fresh or what you love. My Nonna Rosa always said, “Use what the earth gives you,” so I often add eggplant or mushrooms depending on the season.
Instructions
- Heat the olive oil in a large skillet over medium heat. I like to use a heavy-bottomed pan to ensure even cooking, just like my mother used back in our Monterey kitchen.
- Add the sliced garlic and cook for about 1 minute, stirring constantly, until fragrant and lightly golden. Be careful not to burn it—this is the aroma that brings back memories of my Nonna Rosa’s kitchen.
- Introduce the sliced onion and red bell pepper. Saute for 3-4 minutes until they start to soften but still hold some crunch.
- Add the broccoli florets and zucchini slices. Stir well to combine and cook for another 5-6 minutes, stirring occasionally. You want the vegetables tender but not mushy—like the vibrant textures I remember from my travels in Italy.
- Stir in the baby spinach leaves and dried Italian herbs. The spinach will wilt quickly, which signals it’s ready to move to the next step.
- Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as you go—this is where your personal touch shines, just like when my mother would improvise a pinch of this or a dash of that.
- Finish by drizzling the lemon juice over the vegetables and giving everything one last toss. The acidity brightens the flavors and adds a fresh note reminiscent of summer days in my grandmother’s garden.
- Serve immediately or keep warm until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
