Ingredients
Scale
- 2 medium Zucchinis, sliced
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1/4 cup Vegetable Broth
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 7-10 minutes.
- Step 3: Add the minced garlic and dried thyme to the skillet and cook for another minute until fragrant.
- Step 4: Add the sliced zucchini to the skillet and cook until tender-crisp, about 5-7 minutes.
- Step 5: Pour in the vegetable broth and season with salt and pepper to taste. Let simmer for a couple of minutes, allowing the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a skillet over medium-low heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this veggie medley as a simple side dish or spoon it over creamy polenta for a more substantial meal.
- Don't overcrowd the skillet; cook the mushrooms in batches if necessary to ensure they brown nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American