Preparation Steps:

• Start by cleaning the broccolini. Rinse it under cool water and trim the tough bottoms, ensuring only the tender stems are used. Next, slice the zucchini into rounds and then cut those rounds in half to create half-moon shapes. Chop the onion and mince the garlic.
• In a large skillet, add the two tablespoons of olive oil over medium heat. Allow the oil to heat for a minute, ensuring it’s warm but not smoking.
• Add the chopped onions to the skillet first. Sauté them for about 2-3 minutes until they become translucent. Then, add the minced garlic and stir for an additional 30 seconds, allowing the garlic to become fragrant.
• Now, it’s time to introduce the broccolini and zucchini to the skillet. Stir the mixture well, ensuring that the vegetables are coated with the aromatic olive oil, onions, and garlic.
• Continue to cook the vegetables for about 5-7 minutes, stirring occasionally. You want the broccolini to be tender but still vibrant green, and the zucchini should be soft but not mushy.
• Once the vegetables are cooked to your liking, add the dried cranberries to the skillet. Stir well and allow the mixture to heat through for another 2 minutes, letting the cranberries soften slightly and meld with the other flavors.