Instructions

1. Blanching

   Place the broccoli florets and carrot sticks into a pot of boiling salted water for 2 minutes, then drain and transfer directly into an ice bath to stop the cooking and preserve their bright color and crunch. · 2 min
2. Sautéing the Garlic

   Heat the olive oil in a wide non-stick skillet over medium-high heat, then add the minced garlic and sauté quickly for 30 seconds until fragrant without letting it color. · 1 min
3. Sautéing the Vegetables

   Add the sliced mushrooms, zucchini, and bell peppers to the pan and toss over high heat for 3 minutes until the edges begin to lightly brown. · 3 min
4. Seasoning and Combining

   Drain the carrots and broccoli thoroughly and add them to the skillet, then season with salt, black pepper, and oregano, tossing continuously for 2 minutes to bring the flavors together. · 2 min
5. Serving

   Remove the skillet from the heat, drizzle in the lemon juice, toss well, then transfer the vegetables to a serving platter and serve immediately while hot.

Nutrition / serving

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