Quick and Easy Vegetable Medley Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat option with a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Start by boiling water for blanching the carrots.

Season the boiling water with a little salt.

Chop the carrots into desired shape and size.

Add the chopped carrots to the boiling water and cook for about 2-3 minutes.

Remove the carrots and transfer them to cold ice water to stop the cooking process.

De-seed the bell peppers by cutting them in half and using a spoon to scoop out the seeds.

Chop the bell peppers into big chunks and dice the jalapeno small to control the spice level.

Chop the onion and separate the pieces to prevent sticking.

In a skillet, add some butter and a bit of salt along with chicken seasoning, stirring to combine.

Add the diced jalapenos to the skillet and cook for about 1 minute to release their flavor into the butter.

Add all the blanched vegetables to the skillet and toss to coat them in the butter and seasoning.

Cook the vegetables for about 2-3 minutes, maintaining some crunch, and remember that residual heat will continue to cook them after turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level: