Spring Vegetable Medley
This Spring Vegetable Medley is the ultimate way to embrace the fresh, vibrant flavors of the season. Whether sautéed or roasted, this dish is light, delicious, and incredibly versatile—perfect for pairing with almost any meal.
Ingredients
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup snap peas
- 1/2 cup baby carrots halved lengthwise
- 1/2 cup radishes thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/2 zucchini sliced into half-moons
- 1/4 cup red bell pepper sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for spice
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic glaze optional
- For Garnish Optional:
- 2 tablespoons toasted almonds or pine nuts
- 1/4 cup crumbled feta or goat cheese
- Fresh parsley or basil chopped
Instructions
- Wash and trim the vegetables.
- Slice baby carrots, radishes, zucchini, and bell peppers into bite-sized pieces.
- Sauté or Roast the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add baby carrots, bell peppers, and zucchini first and cook for 3-4 minutes, stirring occasionally.
- Add asparagus, snap peas, radishes, and garlic, and cook for another 3-4 minutes.
- Stir in cherry tomatoes, salt, pepper, thyme, and red pepper flakes. Cook for 2 more minutes.
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, garlic, salt, and pepper in a mixing bowl.
- Spread them evenly on a parchment-lined baking sheet.
- Roast for 15-18 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from heat and drizzle with fresh lemon juice and balsamic glaze.
- Sprinkle with toasted almonds or pine nuts for crunch.
- Garnish with crumbled feta or goat cheese and fresh herbs if desired.
- Transfer to a serving platter and serve warm.
- Enjoy as a side dish, light vegetarian main, or salad topping.
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