Use your garden fresh vegetables like bell peppers, broccoli, zucchini and squash to make a snappy, colorful vegetable medley as a healthy side dish or part of a tasty vegan meal.
Course Side Dish
Keyword squash, tomatoes, zucchini
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1red bell peppercut into 1" dice
1mediumzucchinicut into 1/4" thick rounds or half moons
1mediumyellow squashcut into 1/4" thick rounds or half moons
1/2largesweet onioncut into 1" dice
1/2smalleggplantcut into 1" dice
1stalkbroccolicut into bite-sized florets
1/4 cupbasil leaveschopped
FOR SPICE MIX:
1/4teaspoonfresh ground black pepper
1/2teaspoonDiamond Crystal Kosher Saltor 1/4 to 1/3" teaspoon Morton's Kosher Salt
1/2teaspoonfennel seedlightly crushed with a mortar and pestle
1/8teaspoon crushed red pepper flakes
1/4cupchopped fresh basil
In a small bowl combine the black pepper, kosher salt, crushed fennel, crushed red pepper flakes, oregano and garlic. Stir to combine.
Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. Add the eggplant and broccoli florets and about 1 teaspoon of the spice mix. Sauté, stirring occasionally until the vegetables start to brown and turn crisp tender, about 8 minutes.
Transfer the broccoli and eggplant to a large mixing bowl.
Add a teaspoon of the olive oil to the skillet and add the bell pepper, zucchini and yellow squash with a teaspoon of the spice mix. Sauté the vegetables, stirring occasionally until they start to brown on the edges and are crisp tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit.)
Add a teaspoon of the olive oil to the skillet and quick sauté the onions until just starting to get translucent (about 3 minutes). Transfer to the bowl
Add the remaining olive oil to the skillet and sauté the mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.
Transfer the mushrooms to the bowl of vegetables and toss to combine.
Add the fresh basil just before serving and quickly toss to combine. Transfer to a serving bowl and serve.
While this is a tasty side dish on its own, it's also makes a delicious main course served over pasta with some grated cheese.