Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium zucchini, sliced (approximately 200 g)
  • 1 bell pepper (red or yellow), diced (approximately 150 g)
  • 1 cup broccoli florets (approximately 150 g)
  • 1 cup cherry tomatoes, halved (approximately 200 g)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup heavy cream (240 ml)
  • 1 tablespoon unsalted butter (14 g)
  • 1 tablespoon all-purpose flour (8 g)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh parsley, chopped (for garnish)

Instructions:

  1. Wash and slice the vegetables as specified.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add zucchini, bell pepper, and broccoli. Sauté for 5-7 minutes until tender.
  4. Add the garlic and cherry tomatoes, then season with salt and pepper. Cook for an additional 2-3 minutes until fragrant and tomatoes start to soften.
  5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  6. Slowly pour in the heavy cream while whisking continuously to avoid lumps. Add Dijon mustard and lemon juice, and simmer until thickened, about 5 minutes.
  7. Pour the sauce over the sautéed veggies, tossing to coat evenly. Garnish with chopped parsley before serving.