Vegan Italian Vegetable Medley Recipe

About this recipe

A vibrant and flavorful vegan dish featuring sautéed broccoli, red bell peppers, and aromatic herbs, perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Organically Grown White Onion
• 100 g Broccoli Florets
• 125 g Red Bell Pepper
• 16 g Orika Oregano
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 50 g On1Y Onion Powder

Instructions

1. 1. In a large skillet or wok, melt 2 tablespoons of vegan butter over medium-high heat. Add 1 tablespoon of olive oil and 3 tablespoons of minced garlic; stir and cook for 1 minute until fragrant.
2. 2. Add 1/3 cup of diced white onion to the skillet and sauté for 3 minutes until softened.
3. 3. Stir in 1 1/2 cups of broccoli florets and 1/2 cup of diced red bell pepper. Cook for 4 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. 4. Sprinkle the vegetables with 1 teaspoon of chopped parsley, 1/2 teaspoon of dried thyme, and a pinch of salt and pepper to taste. Stir well to combine.
5. 5. Remove from heat and serve immediately. This dish serves 4 to 5 people.