Ingredients:

  • 1 large zucchini, sliced into 1/4 inch half-moons
  • 1 red bell pepper, sliced into thin strips
  • 2 cups broccoli florets
  • 1 medium red onion, sliced into thin wedges
  • 4 cloves garlic, finely minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 0.5 fresh lemon, juiced

Instructions:

  1. Slice the 1 large zucchini into 1/4 inch half moons and the red bell pepper into thin strips. Ensure the 2 cups of broccoli florets are uniform in size.
  2. Place your skillet over medium high heat for 3 minutes. Add the 2 tbsp extra virgin olive oil. Wait until the oil shimmers and barely wisps with smoke.
  3. Toss in the broccoli and the 1 medium red onion wedges. Cook for 3 minutes without moving them much until you see charred spots forming.
  4. Stir in the zucchini and red bell pepper strips. Sauté for an additional 3 minutes until the peppers begin to soften and the zucchini turns translucent.
  5. Push the vegetables to the edges of the pan, leaving a small circle in the center. Drop in the 1 tbsp unsalted butter and the 4 cloves of minced garlic.
  6. Let the garlic sizzle in the melting butter for about 45 seconds until it smells fragrant and turns pale gold.
  7. Sprinkle the 1 tsp fresh thyme, 1/2 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper over everything.
  8. Incorporate the garlic butter into all the vegetables. Sauté for 1 more minute to allow the herbs to release their oils.
  9. Remove the pan from the heat immediately. Squeeze the 0.5 fresh lemon over the top and give it one last stir.
  10. Transfer to a warm bowl to preserve that 'just seared' texture and serve immediately.