Start by chopping down your onion. You can finely dice it or slice it, but whatever you choose, keep that same style for your bell peppers. For this one, slicing into long strips works really well because it gives that nice bite and texture.
Cut your mushrooms into halves, and do the same with your cherry tomatoes. Then go ahead and prepare your broccoli by cutting it into florets.
Now place your pan or pot on medium-high heat and add about two tablespoons of olive oil. Once that’s warm, go in with your onions and bell peppers. Let those cook for about five minutes, just until they start to soften.
Next, add in your crushed garlic. Season everything with salt, black pepper, and chili flakes. You can adjust this to your taste, but just keep it balanced.
Once that’s done, add in your cherry tomatoes. Let them cook down a bit so they start releasing their juices. Then go in with your mushrooms. Let them cook for a few minutes, but don’t overdo it.
About five minutes before everything is fully cooked, add in your broccoli. Let that cook for another five minutes. You want it cooked but still holding its shape, not soggy.
By now, you should have a light gravy coming from the tomatoes. If not, just add a tablespoon of water to help things along.
Once everything is cooked, remove it from the heat and top it with shredded mozzarella or any cheese you have on hand. Let it melt slightly, and that’s it. When you scoop it up, you’ll get that cheese pull and all those colors coming together.
