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
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
Add olive oil, salt, and garlic into the pan and cook over low heat until fragrant, about 3 minutes.
Add the rest of the ingredients and cook for about 3 minutes.
Stir thoroughly and cook for another 3 minutes, then serve.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.