Auction Lot Vegetable Medley
A vibrant seasonal vegetable medley simmered in a fragrant herb-infused broth, inspired by the diverse lots found at estate auctions. This american-inspired vegetarian ready in about 40 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, diced into 1/2-inch cubes yellow squash
- 1 cup, halved cherry tomatoes
- 1 cup, florets broccoli
- 1 cup, sliced mushrooms
- 1/4 cup, chopped fresh parsley
- 1/4 cup, leaves fresh thyme
- 2 cups vegetable broth
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 diced onion and sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent browning.
- Step 3: Stir in 1/2-inch diced zucchini, 1/2-inch diced yellow squash, 1 cup halved cherry tomatoes, 1 cup broccoli florets, and 1 cup sliced mushrooms. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 4: Pour in 2 cups vegetable broth and bring to a gentle simmer. Add 1/4 cup chopped parsley, 1/4 cup thyme leaves, 1 tbsp lemon juice, and season with salt and pepper to taste.
- Step 5: Simmer uncovered for 10-12 minutes until vegetables are tender but vibrant, stirring occasionally until sauce lightly coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Auction Lot Vegetable Medley take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Auction Lot Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Auction Lot Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Auction Lot Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Auction Lot Vegetable Medley?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
