Eight Cooked Summer-Vegetable Recipes for When the Produce Aisle Comes With an Outbreak Warning

Then I stir in the balsamic vinegar and the remaining olive oil. I toss the potatoes with two tablespoons of olive oil, the smoked paprika, onion powder, salt, and pepper. This covered stage traps steam and cooks the vegetables thoroughly instead of leaving the center suspiciously cool. I toss the broccoli and chickpeas with two tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Meanwhile, I heat the remaining tablespoon of olive oil in a small saucepan over medium heat.