Warm Pastrami with Vegetables

This dish comes together quietly and without effort, built around balance rather than heaviness. Savory pastrami meets soft vegetables and gentle heat, making a meal that feels satisfying but still light enough for an ordinary day.

Ingredients

• Thinly sliced pastrami
• Olive oil
• Red onion, sliced into half-moons
• Bell pepper, cut into strips
• Zucchini, sliced thick
• Cherry tomatoes, halved
• Garlic, finely chopped
• Lemon juice
• Black pepper

Instructions

1. Start with the vegetables. Heat olive oil in a wide pan over medium heat.
2. Add the onion and cook slowly until it turns soft and lightly sweet.
3. Stir in garlic and cook briefly, just until fragrant.
4. Add bell pepper and zucchini. Cook until tender but still holding their shape.
5. Toss in cherry tomatoes and let them soften slightly without collapsing.
6. Add pastrami slices last. Warm them gently — they only need a short moment.
7. Finish with a squeeze of lemon juice and freshly ground black pepper.
8. Remove from heat and let the flavors settle for a minute before serving.

Serving Ideas:

• Serve on its own as a warm bowl.
• Pair with whole-grain bread or cooked grains for a fuller meal.
• Spoon leftovers into a wrap the next day with yogurt or mustard.

Related recipes: Quick Sausages Wrapped in Dough, Slow-Cooked Pulled Beef, Warm Chicken & Quinoa Bowl with Lemon Yogurt and Roasted Vegetables