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SKILLET ASPARAGUS & TOMATO MEDLEY

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5 from 4 reviews

A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n’ healthy meal.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 3
  • Category: Entree
  • Method: saute
  • Cuisine: Vegan

Ingredients

Scale
  • 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.