Spring Season Transition Menu with Your Pressure Cooker
A vibrant and cozy veggie-forward recipe that transitions you from spring freshness into warm comforting flavors, all made faster with your pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 large zucchini chopped
- 1 red bell pepper sliced
- 1 red onion cut into wedges
- 1 pint cherry tomatoes
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 0.5 cup feta cheese crumbled, for topping
- lemon juice fresh, for finishing
- parsley chopped, for garnish
- sea salt and black pepper for seasoning
Instructions
Instructions
- Preheat oven to 400°F to prepare for roasting vegetables.
- In a large bowl, combine the zucchini, red bell pepper, red onion, cherry tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano, thyme, salt and pepper. Toss to coat evenly.
- Spread vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, tossing once halfway through, until browned and tender.
- While vegetables roast, use the pressure cooker to prepare any sides like turkey meatballs or polenta. Seal properly and cook with appropriate release type.
- Once veggies are finished, transfer to a serving dish. Top with crumbled feta, squeeze fresh lemon juice and garnish with chopped parsley.
- Use the pressure cooker to reheat any make-ahead items gently and efficiently.
- Enjoy your meal immediately or store components in separate airtight containers for later serving.
Notes
To meal prep, roast veggies and store in airtight container up to 3 days in fridge or freeze without garnishes. Add feta, parsley, and lemon only when serving for max flavor.