Description
A vibrant veggie delight featuring sweet cherry tomatoes and tender asparagus, perfect for summer dinners or gatherings.
Ingredients
Scale
- 1 ½ cups cherry tomatoes
- 1 bunch asparagus, ends trimmed and chopped into thirds
- ½ red onion, thinly sliced
- Whole garlic cloves, to taste
- 2–4 small lemons, quartered and seeds removed
- 1–2 tablespoons olive oil, divided
- Himalayan salt and cracked pepper, to taste
- 1 teaspoon thyme
- 1 can (15 oz) white beans, drained and rinsed (optional)
- Cooked grain of choice (optional)
Instructions
- Prep your veggies: In a medium-sized bowl, combine the cherry tomatoes, asparagus, sliced red onion, and whole garlic cloves. Sprinkle with Himalayan salt, cracked pepper, and thyme. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
- Heat the skillet: Place a skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the vegetable mixture to the skillet. Cook for about 8-10 minutes, stirring occasionally.
- Add optional ingredients: If you’re using them, fold in the drained white beans a few minutes before removing the skillet from the heat.
- Serve it up: Serve your medley warm over a bed of your choice of cooked grains.
- Store leftovers: Any leftovers can be stored in a sealed container in the refrigerator for up to 5 days.
Notes
For an extra depth of flavor, consider roasting the veggies. You can prep the veggies ahead of time for quick cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: asparagus, tomatoes, skillet, vegetarian, quick meal
