Vegetable Medley Primavera Recipe

Description:

A vibrant and colorful medley of spring vegetables, cooked to tender-crisp perfection. The broccoli florets are a bright green, contrasting beautifully with the deep orange of the carrots and the bright yellow of the squash. The cherry tomatoes add pops of vibrant red, while the green beans and red onion provide textural contrast. The vegetables are lightly coated in olive oil and seasoned simply with salt, pepper, garlic, and a sprinkle of Parmesan cheese and basil, allowing their natural flavors to shine. The overall effect is a visually appealing and delicious dish that celebrates the freshness of seasonal produce. The dish has a slightly glossy sheen from the olive oil and a light, almost creamy texture from the Parmesan cheese. The aroma is fragrant with garlic and fresh herbs.

Ingredients:

• - 1 cup broccoli florets
• - 1 cup sliced carrots
• - 1 cup green beans, trimmed
• - 1 cup zucchini, diced
• - 1/2 cup yellow squash, diced
• - 1/2 cup cherry tomatoes, halved
• - 1/4 cup red onion, thinly sliced
• - 2 cloves garlic, minced
• - 2 tablespoons olive oil
• - 1/4 cup vegetable broth
• - 1/4 cup grated Parmesan cheese
• - 1 tablespoon chopped fresh basil
• - Salt and pepper to taste

Instructions:

1. 1. Prepare the vegetables: Wash and chop all vegetables according to the ingredient list. Ensure the broccoli florets are relatively uniform in size for even cooking.
2. 2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn the garlic.
3. 3. Add the vegetables: Add the carrots and broccoli to the skillet. Stir to coat with the olive oil and garlic. Cook for 5 minutes, stirring occasionally.
4. 4. Add remaining vegetables: Add the green beans, zucchini, yellow squash, and red onion to the skillet. Continue to cook for another 5-7 minutes, or until the vegetables are tender-crisp. Stir frequently to prevent sticking.
5. 5. Add broth and simmer: Pour in the vegetable broth. Bring to a simmer, reduce heat to low, cover, and cook for 3-5 minutes, allowing the vegetables to steam and soften slightly.
6. 6. Season and finish: Stir in the halved cherry tomatoes. Season generously with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese and chopped basil.
7. 7. Serve immediately: Serve the Vegetable Medley Primavera hot as a side dish or a light vegetarian main course. Garnish with extra basil leaves if desired.
8. 8. Optional additions: For added flavor, you can add a pinch of red pepper flakes for a slight kick, or a squeeze of lemon juice at the end for brightness.