This vibrant vegetable dish celebrates the fresh flavors of spring with a medley of seasonal vegetables, lightly sautéed to retain their crunch and color. Perfect as a side dish or a light main course!
1. Heat the olive oil in a large skillet over medium heat. 2. Add the minced garlic and sauté for about 30 seconds until fragrant. 3. Add the asparagus and carrots to the skillet, cooking for 3-4 minutes until they start to soften. 4. Stir in the bell peppers and zucchini, and continue to cook for an additional 3-4 minutes, stirring occasionally. 5. Season with salt and pepper to taste. 6. Remove from heat and garnish with fresh basil leaves before serving.
1 cup asparagus, trimmed and cut into 2-inch pieces 1 cup bell peppers (mixed colors), sliced 1 small zucchini, sliced 1 small carrot, julienned 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper to taste Fresh basil leaves for garnish
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