With the arrival of spring, the table fills with colors and freshness, making it the perfect time to enjoy mixed vegetables in a pan. This simple yet flavorful dish stands out for its tender texture and enveloping taste, thanks to the skillful use of fresh and genuine ingredients. The vegetables, cooked in salted boiling water and then coarsely chopped, are combined with a lard pesto, which adds a touch of savoriness and an unmistakable aroma. The choice of lard, typical of Friulian tradition, is not random: this ingredient provides a depth of flavor that perfectly balances the delicacy of the vegetables, making each forkful an enveloping taste experience. The preparation involves pan cooking that allows the flavors to blend harmoniously, creating a dish suitable for multiple occasions. Mixed vegetables in a pan are perfect for a light lunch during the first sunny days, but they can also serve as an ideal side dish to accompany roasted meats or fish dishes, thus enhancing the freshness of seasonal ingredients. In Friuli Venezia Giulia, this recipe can undergo local variations, with the addition of aromatic herbs like rosemary or thyme, which further enrich the aromatic profile of the dish. The versatility of mixed vegetables in a pan makes them a great choice for a dinner among friends, where the authentic taste and simplicity of the preparation can truly enchant the palates.

Blanch the vegetables in salted boiling water, drain them without squeezing, and chop them coarsely. Make a pesto with the lard, place it in a pan with the garlic, add the flour, and let it brown. Combine the vegetables, season with salt and pepper, and cook everything for about fifteen minutes.