Ingredients:

  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 large carrot, peeled and sliced into thin coins
  • 1 medium red bell pepper, de-seeded and sliced into strips
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, thinly sliced
  • 2 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Prep all vegetables for maximum surface area: slice carrots into thin rounds and break broccoli into small, even florets. Thoroughly dry all vegetables with a paper towel to prevent steaming.
  2. Heat a large heavy-bottomed skillet over high heat. Add the avocado oil and wait until it is shimmering but not smoking.
  3. Add the 'hard' vegetables (carrots and broccoli) to the pan first. Sauté for 2-3 minutes, allowing them to develop a slight char from the Maillard reaction.
  4. Add the 'soft' vegetables (bell peppers, zucchini, and snap peas) along with the sliced garlic. Continue to sauté for an additional 3-4 minutes, tossing frequently to ensure even heat distribution.
  5. Finish by seasoning with kosher salt and black pepper. Remove from heat and stir in the fresh lemon juice to create a light flavor-enhancing glaze.