A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n’ healthy meal.
Prep: Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with 1 tablespoon olive oil and mix to coat.
Saute: Heat the remaining olive oil in a skillet over medium heat. Add vegetables and cook for about 8 – 10 minutes stirring occasionally. Done when asparagus is just for tender and tomatoes are soft and just about to burst.
Add optional beans: A few minutes before removing from heat, add beans and let warm through.
Serve warm on a bed of grains such as quinoa, farro, rice or barley.
Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.