Wash and dry all vegetables. Cut sturdier vegetables (carrots, eggplant, zucchini) into 1/2-inch slices or 1/2-inch cubes for even cooking. Halve or quarter bell peppers and remove seeds. Leave smaller tender items (cherry tomatoes, broccolini florets) whole or halved as appropriate so all pieces are similar in size.

Prep aromatics

Peel and mince garlic, thinly slice shallot, and pick thyme leaves (or chop mixed herbs). Measure out oil, lemon juice, and seasoning so they are ready to add.

Cook

Sear the firm vegetables

Heat a large skillet or sauté pan over medium-high heat until hot. Add 2 tablespoons extra-virgin olive oil. Add the firmer vegetables (carrots, eggplant, zucchini) in a single layer if possible. Let them sear without stirring for 2–3 minutes to develop color, then toss and cook another 3–4 minutes until beginning to soften.

Add softer vegetables and aromatics

Push the seared vegetables to the side, add remaining 1 tablespoon oil to the empty space, add shallot and cook 1–2 minutes until translucent, then add minced garlic and cook 30–45 seconds until fragrant. Add bell peppers, broccolini and cherry tomatoes. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, for 3–5 minutes until all vegetables are tender-crisp and bright.

Finish with flavors

Reduce heat to medium-low. Add fresh thyme leaves (or chopped herbs), 1 tablespoon lemon juice and 1 teaspoon balsamic vinegar (if using). Stir in 1 tablespoon butter (optional) and allow it to melt and coat the vegetables for 30–60 seconds. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Serve

Transfer the vegetables to a warm serving bowl or plate. Sprinkle toasted nuts (almonds or pine nuts) over the top, then garnish with microgreens or chopped parsley. Serve hot as a side or light main; these vegetables can also be served room temperature as part of a composed salad or grain bowl.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking.