SKILLET ASPARAGUS & TOMATO MEDLEY
A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n’ healthy meal.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 3 1x
- Category: Entree
- Method: saute
- Cuisine: Vegan
Ingredients
- 1 1/2 cups (about 10 oz.) cherry tomatoes
- 1 bunch asparagus (about 10 oz.), ends trimmed and chopped in thirds
- 1/2 red onion, sliced
- whole garlic cloves, as many as you like
- 2 – 4 small lemons, quartered and seeds removed
- 1 – 2 tablespoons olive oil, divided
- himalayan salt & cracked pepper, to taste
- 1 teaspoon thyme
- 1 can (15 oz) white beans, drained and rinsed (optional)
- cooked grain of choice – quinoa, farro, barley, brown, jasmine or basmati rice (optional)
Instructions
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.
Serves 3
Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.
Find it online: https://simple-veganista.com/skillet-asparagus-tomato-medley/