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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Peel and finely mince the garlic cloves.

Step 3

Heat a large skillet over medium heat and add the olive oil.

Step 4

Once the oil is hot, sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.

Step 5

Add the broccoli, zucchini, asparagus, and Brussels sprouts to the skillet. Stir well to coat the vegetables in the olive oil and garlic.

Step 6

Cook the vegetables over medium heat, stirring occasionally, for 8–10 minutes, or until they are tender but still have a slight crunch.

Step 7

Add the baby spinach to the skillet and toss gently until wilted, about 1–2 minutes.

Step 8

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.

Step 9

Remove the skillet from heat and sprinkle with chopped parsley for garnish, if desired.

Step 10

Serve immediately as a side dish or enjoy on its own for a light, flavorful meal.

Nutrition Facts

Serving size	1038.9 grams (1038.9g)

Amount per serving	% Daily Value*
Calories	535

Total Fat 29.30g	38%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 3682mg	160%
Total Carbohydrate 57.30g	21%
Dietary Fiber 20.20g	72%
Total Sugars 29.50g
Protein 23.00g	46%

Vitamin D 0IU	0%
Calcium 324mg	25%
Iron 14mg	77%
Potassium 1424mg	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.

Source of Calories

Fat: 45.1%

Protein: 15.7%

Carbs: 39.2%