Denver Perennial Veggie Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant stir-fry featuring seasonal vegetables and a tangy herb glaze inspired by Colorado's perennial gardens. This mediterranean-inspired vegetarian (vegetarian, vegan) ready in about 30 minutes pairs diced bell peppers, medium, diced zucchini, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, diced bell peppers
• 1 medium, diced zucchini
• 1 cup, trimmed and cut into 1/2-inch pieces asparagus
• 1/2, finely chopped onion
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp (thyme, oregano, parsley) herb blend
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add bell peppers, zucchini, and asparagus. Cook for 5-7 minutes until vegetables are tender but still crisp.
3. Step 3: Stir in herb blend, lemon juice, salt, and black pepper. Cook for 2-3 minutes until the glaze thickens and coats the vegetables.
4. Step 4: Serve immediately as a side dish or over rice.