Description
Julienned Summer Vegetables like zucchini, yellow squash and carrots cut into spaghetti like strands, sauteed with garlic and oil. Sauteed Summer Vegetables I make this side dish ALL summer long – not just because it’s
Yield: 4 | Serving Size: 1cup
Ingredients
1tablespoonsextra virgin olive oil
1/4cupred onion, diced
3clovesgarlic, minced
8ozzucchini, cut into julienne strips (with a mandolin)
8ozyellow squash, cut into julienne strips (with a mandolin)
4oz1 medium carrot, cut into julienne strips (with a mandolin)
salt and fresh cracked pepper, to taste
Instructions
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Makes 4 cups.
Last Step:
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Nutrition
Serving: 1cup, Calories: 66kcal, Carbohydrates: 8g, Protein: 2g, Fat: 4g, Sodium: 24mg, Fiber: 2g, Sugar: 4g
