Ingredients:

  • 1 medium zucchini, julienned (about 6 oz / 170 g)
  • 1 medium yellow squash, julienned (about 6 oz / 170 g)
  • 1 large carrot, peeled and julienned (about 3.5 oz / 100 g)
  • 1 medium red bell pepper, julienned (about 6 oz / 170 g)
  • 1 small red onion, thinly sliced/julienned (about 4 oz / 115 g)
  • 2 tbsp extra-virgin olive oil (30 ml) (or 2 tbsp avocado oil)
  • 1 tbsp unsalted butter (optional, 14 g) — for finishing
  • 2 cloves garlic, finely minced (about 8 g)
  • 3/4 tsp fine sea salt (4 g) — adjust to taste
  • 1/2 tsp freshly ground black pepper (~1 g)
  • 1/2 tsp red pepper flakes (optional, 1 g)
  • Zest of 1 small lemon (about 1 tsp / 2 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • 2 tbsp chopped fresh basil or parsley (8 g)
  • 1/2 cup cherry tomatoes, halved (75 g) — optional, add at the end
  • 1/3 cup fresh corn kernels (off 1 ear) — optional

Instructions:

  1. Prep the vegetables: wash, peel where needed, and cut zucchini, yellow squash, carrot, bell pepper and onion into uniform julienne matchsticks (about 3–6 mm wide).
  2. Pat the cut vegetables dry with paper towels to remove surface moisture; combine in a bowl and season with half the salt and half the pepper to begin.
  3. Heat a 12-inch heavy-bottom sauté pan over medium-high heat and add the olive oil; heat until shimmering but not smoking.
  4. Sauté the onion and carrot: add the onion and carrot to the hot pan and cook 2–3 minutes, tossing, until the onion softens and edges begin to color.
  5. Add the bell pepper and cook 1–2 minutes, tossing, until it begins to soften and color.
  6. Add the zucchini and yellow squash (and corn if using), toss to combine and spread into an even layer. Cook 2–3 minutes without overcrowding, tossing occasionally, until vegetables are bright with some blistered edges and tender-crisp.
  7. Push the vegetables to the side of the pan, add the minced garlic and cook 20–30 seconds until fragrant (do not let the garlic brown), then toss everything together.
  8. Stir in lemon zest and lemon juice; add the butter (if using) and let it melt to glaze the vegetables. Taste and adjust salt and pepper; add red pepper flakes if desired.
  9. Remove from heat, fold in the chopped basil or parsley and optional halved cherry tomatoes (they need only a quick warm-through).
  10. Transfer to a serving dish and serve immediately while bright and tender-crisp.