Start by washing all your vegetables thoroughly. Slice the red onion, chop the carrots into bite-sized pieces, and cut the zucchini and asparagus. Finally, chop the broccoli and slice the red cabbage. Try to keep the size of the vegetable pieces consistent for even cooking.
In a large skillet, heat the 1 1/2 tablespoons of avocado oil over medium heat. Allow the oil to warm up for about a minute; this will help the vegetables cook evenly and prevent sticking.
Once the oil is hot, add the sliced red onion to the skillet. Sauté for about 3-4 minutes until the onions become translucent and fragrant. This step will enhance the overall flavor of your dish.
Next, add the chopped carrots to the skillet. They will take the longest to cook, so give them a head start. Sauté for another 4-5 minutes, stirring occasionally, until they start to soften.
Add the chopped zucchini and asparagus to the skillet. Stir everything together and continue to sauté for about 3-4 minutes, until the zucchini begins to soften but still holds its shape.
Now it’s time to add the chopped broccoli and sliced red cabbage. These vegetables cook quickly, so stir everything together and sauté for an additional 3 minutes. The vibrant colors will start to shine!
Finally, sprinkle in some sea salt to taste. Give everything a good stir to ensure the seasoning is evenly distributed. Remove from heat and serve immediately, either as a side dish or as a main component of your meal.
