Ingredients:
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup vegetable broth (or water)
- 1 tablespoon lemon juice
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions:
1. Preheat the Skillet:
- Heat a large non-stick skillet over medium heat.
2. Sauté Vegetables:
- Add the onion and garlic to the skillet, sauté for 2-3 minutes until they start to soften. If they begin to stick, add a splash of vegetable broth or water.
3. Add Asparagus and Bell Pepper
- Add the asparagus and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to become tender.
4. Add Tomatoes and Seasonings:
- Add the cherry tomatoes, smoked paprika, dried oregano, dried basil, salt, and pepper. Stir well to combine. Cook for another 3-4 minutes until the tomatoes begin to soften and release their juices.
5. Deglaze the Skillet:
- Add the vegetable broth (or water) to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Finish with Lemon Juice
- Remove from heat and stir in the lemon juice for a fresh, bright flavor.
7. Serve
- Garnish with fresh basil or parsley if desired. Serve immediately as a side dish or over a bed of rice or quinoa for a complete meal..