Vermicular | Summer Vegetable Ajillo

Summer Vegetable Ajillo

Tailored for: Vermicular Frying Pan 20cm
Oven-Safe Skillet 20cm
Cooking Time
9 min

½ medium zucchini, cut into ½” rounds
¼ each medium red and yellow bell pepper, seeded, cut into bite-sized pieces
4 cherry tomatoes
2 cobs baby corn
2 okra
4 mushrooms (crimini, white button, or baby bella)
2 sprigs thyme
1 clove garlic, minced
1 teaspoon kosher salt
⅔ cup (150 ml) olive oil

  1. Add olive oil, salt, and garlic into the pan and cook over low heat until fragrant, about 3 minutes.

  2. Add the rest of the ingredients and cook for about 3 minutes.

  3. Stir thoroughly and cook for another 3 minutes, then serve.

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