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