Ingredients:

  • 2 medium carrots (120g), sliced into 1/8-inch rounds
  • 2 cups broccoli florets (150g), cut into bite-sized pieces
  • 1 large red bell pepper (150g), deseeded and sliced into thin strips
  • 1 medium yellow squash or zucchini (200g), halved lengthwise and sliced into half-moons
  • 1.5 tbsp avocado oil
  • 3 cloves fresh garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 pinch sea salt, or to taste
  • 1 pinch cracked black pepper, or to taste
  • 1 pinch red pepper flakes (optional)

Instructions:

  1. Ensure all vegetables are completely dry after washing to prevent steaming. Slice vegetables into uniform thicknesses as specified in the ingredient list.
  2. Place a large heavy-bottomed 12-inch skillet over medium-high heat. Add the avocado oil and wait until it shimmers but is not smoking.
  3. Add the carrots and broccoli florets to the pan first. Sauté for 3-4 minutes, stirring occasionally, until they begin to brighten and slightly soften.
  4. Add the red bell pepper and zucchini. Sauté for an additional 4-5 minutes, allowing the high heat to create a light caramelized crust (Maillard reaction) on the exterior.
  5. Stir in the slivered garlic and red pepper flakes. Cook for 1 minute until the garlic is fragrant but not browned.
  6. Remove from heat. Drizzle with fresh lemon juice and season with sea salt and cracked black pepper to taste. Serve immediately while crisp.