Ingredients:

  • 2 tbsp sun-dried tomato infused oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienned
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 red bell pepper, diced
  • 1 cup carrots, peeled and sliced into coins
  • 3 cups fresh baby spinach
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the sun-dried tomato oil over medium heat until shimmering.
  2. Add the sliced onions and carrots, sautéing for 5-7 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic and julienned sun-dried tomatoes, cooking for just 60 seconds until the garlic becomes fragrant and the tomatoes release their oils.
  4. Increase heat to medium-high. Add the zucchini and red bell pepper.
  5. Spread them in a single layer and let them sear undisturbed for 2-3 minutes to develop mahogany-colored charred edges.
  6. Stir and continue cooking for another 4-5 minutes until the vegetables are tender but still retain a slight 'snap'.
  7. Reduce heat to low. Fold in the fresh baby spinach, dried oregano, and red pepper flakes.
  8. Stir gently for 1-2 minutes just until the spinach collapses into a velvety texture.
  9. Remove from heat immediately and stir in the lemon juice to brighten the concentrated flavors.
  10. Season with salt and pepper to taste.