The Great Green Vegetable Medley
Packed with vibrant, nutrient-rich greens, The Great Green Vegetable Medley is a delicious celebration of fresh produce that’s as healthy as it is flavorful. Featuring a colorful blend of broccoli, zucchini, asparagus, Brussels sprouts, and baby spinach, this quick and easy recipe comes together in just 27 minutes, making it perfect for busy weeknights or as a stunning side at dinner parties. Sautéed to perfection with a hint of garlic, a burst of fresh lemon zest, and just the right amount of seasoning, this medley strikes the perfect balance between crisp-tender textures and zesty, bright flavors. Serve it as a standalone plant-based dish or pair it with your favorite protein for a complete meal. Whether you're seeking a wholesome side or a light main course, this vegetable medley delivers bold, refreshing taste in every bite. Ideal for clean eating, vegetarian, and vegan diets, it’s a must-try for green vegetable lovers!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 large zucchini
- 1 bunch asparagus
- 1 cup Brussels sprouts
- 2 cups baby spinach
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons parsley (optional)
Instructions
Prepare the vegetables: Cut the broccoli into small florets, slice the zucchini into half-moons, trim and cut the asparagus into bite-sized pieces, and halve the Brussels sprouts.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.
Add the broccoli, zucchini, asparagus, and Brussels sprouts to the skillet. Stir well to coat the vegetables in the olive oil and garlic.
Cook the vegetables over medium heat, stirring occasionally, for 8–10 minutes, or until they are tender but still have a slight crunch.
Add the baby spinach to the skillet and toss gently until wilted, about 1–2 minutes.
Season the vegetables with salt, black pepper, red pepper flakes (if using), lemon zest, and lemon juice. Toss to combine and evenly coat the vegetables.
Remove the skillet from heat and sprinkle with chopped parsley for garnish, if desired.
Serve immediately as a side dish or enjoy on its own for a light, flavorful meal.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 29.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
