Colorful Spring Vegetable Medley Recipe

Introduction

Today, I’m excited to share a recipe that I stumbled upon during a trip to a local farmers market. Inspired by the vibrant colors and fresh produce, I came up with this unique and flavorful dish that is perfect for a sunny spring day.

Ingredients

– 250g purple sweet potatoes
– 150g green asparagus
– 100g rainbow carrots
– 1 lemon
– 50g cherry tomatoes
– 50g feta cheese
– 2 tbsp olive oil
– Salt and pepper to taste

Kitchen Tools

• knife
• cutting board
• peeler
• frying pan

Preparation

Start by peeling and chopping the purple sweet potatoes into small cubes. Trim the asparagus and chop it into bite-sized pieces. Using a vegetable peeler, peel the rainbow carrots into thin ribbons.

In a frying pan, heat olive oil over medium heat. Add the sweet potatoes and sauté until they start to soften. Then, add the asparagus and carrots to the pan and continue cooking until the vegetables are tender.

Next, slice the lemon in half and squeeze the juice over the vegetables. Add in the cherry tomatoes and crumble feta cheese on top. Season with salt and pepper, and give everything a gentle toss to combine.

**Cooking and Serving:**
Once the tomatoes are slightly burst and the cheese is melted, the dish is ready to serve. This colorful and nutritious vegetable medley is delightful on its own as a light lunch or as a side to your favorite protein. Enjoy the fresh flavors and textures with each bite.

Tips

For an added burst of freshness, try garnishing the dish with some fresh herbs like parsley or basil. The herbaceous notes will elevate the flavors and make the dish even more delightful.

**Nutritional Information:**
– Total weight of cooked dish: 650g
– Number of servings: 2
– Average weight per serving: 325g
– Approximate calorie count per serving: 250 calories

I hope you give this vibrant and delicious vegetable medley a try. Get creative in the kitchen and feel free to customize the recipe with your favorite seasonal produce. Enjoy!