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Seasonal Veggie Skillet

This vegetable skillet is a quick, one-pan dish that highlights seasonal, often overlooked vegetables cooked simply over high heat. Fresh bell peppers, zucchini, cherry tomatoes, and garlic come together to create a vibrant, tender, and slightly caramelized medley with bright flavors and crispy edges. It's a colorful, satisfying meal that requires minimal fuss and clean-up.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup cherry tomatoes ripe and juicy
  • 1 bell pepper bell pepper any color, sliced into strips
  • 1 zucchini zucchini sliced into rounds or half-moons
  • 2 cloves garlic finely chopped
  • 2 tablespoons olive oil good quality, extra virgin preferred
  • a handful fresh herbs basil or parsley, chopped
  • to taste salt and pepper
  • 1 squeeze lemon juice brightens flavors at the end

Equipment

  • Large Skillet
  • Sharp Knife
  • Cutting board
  • Spatula or wooden spoon

Method
 

  1. Gather all your ingredients and prepare the vegetables by chopping the bell pepper into strips, slicing the zucchini into rounds or half-moons, and mincing the garlic finely.
  2. Heat your large skillet over medium-high heat until it’s hot and shimmering, then add the olive oil, letting it ripple and crackle slightly.
  3. Add the denser vegetables like bell peppers first, spreading them out evenly in the pan. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and develop some charred edges, filling your kitchen with a smoky aroma.
  4. Stir in the zucchini slices and minced garlic, cooking for another 3-4 minutes. The zucchini should become tender with a slight crispy edge, and the garlic will release a fragrant aroma, turning a light golden color.
  5. Add the cherry tomatoes to the skillet, stirring gently to coat all vegetables. Cook for 2-3 minutes until the tomatoes burst open, releasing glossy, tangy juice that coats everything in a bright, colorful glaze.
  6. Remove the skillet from heat, then squeeze fresh lemon juice over the vegetables, adding a handful of chopped herbs. Season with salt and pepper to taste, tossing everything gently to combine and brighten the flavors.
  7. Serve the skillet hot, garnished with extra herbs if desired, and enjoy the vibrant, smoky, and tender vegetables straight from the pan.