Skillet Vegetable Medley

A vegetable side that pulls its weight at the table.

Green beans, button mushrooms, zucchini, and fresh tomato wedges get simmered in stages in a punchy little sauce made from apple cider vinegar, Worcestershire, sugar, oregano, and dry mustard.

Each vegetable goes in at a different time so nothing gets overcooked. Beans first, then mushrooms and zucchini, and finally tomatoes just long enough to warm through.

Everything stays crisp-tender with a tangy, savory glaze.

The best part? It works hot or cold. Skip cooking the tomatoes, chill the rest, and toss them in at serving time for a bright vegetable salad.

Kitchen Tips

• Add the vegetables in stages as directed. Dumping everything in at once means mushy beans and raw zucchini
• Use vegetarian Worcestershire if you want to keep this fully plant-based
• For the cold version, let the cooked vegetables cool completely before refrigerating. Add the raw tomato wedges right before serving for the freshest flavor