Description
This simple veggie medley sauté is the perfect complement to any protein. Easy to make and good for you too!
Ingredients
Scale
- 1 medium zucchini
- 1 medium summer squash
- 3 medium-sized carrots
- 1 teaspoon olive oil (more if needed)
- salt & pepper to taste
Optional toppings or garnish ideas
- Parmesan shaker cheese
- Feta cheese (my favorite)
- Chili flakes
- Add chopped tomato and garlic at the end of cooking
Instructions
- Follow along with my video and we’ll make this together!
- Peel and cut the carrots. I used three medium sized carrots. I like to cut my veggies at a diagonal angle because I like this presentation. Carrots should be ¼” to ½” inch thick. Mine were close to ½” thick which makes the cooking time a little bit longer. Slice thinner for shorter cooking time.
- On low-to-medium heat, put the carrots in a pan with olive oil, salt and pepper. Give the carrots a mix so they are very lightly coated in the olive oil. Put the lid on the carrots and let them steam for about 15 minutes – until they are tender. You should watch the heat and turn them a few times to make sure they are not burning. Test with a fork for tenderness.
- While the carrots are cooking, you can cut the zucchini and summer squash. Cut the top and bottom tips from both. Cut in half, then cut in half again lengthwise. Once final cut lengthwise --- then cut at a diagonal angle into smaller pieces. (my video show this well).
- When the carrots are tender, turn heat to medium then add the zucchini and summer squash and a pinch more salt and pepper. No need for any additional olive oil here. Give all the veggies a good mix around then cover the veggies for 2-3 minutes. Remove the lid and give the veggies another good mix. Cover again for 2-3 minutes. Remove cover and veggies should be done (al dente).
- Serve as a side dish with any protein. You can add toppings or garnish like parmesan shaker cheese, chili flakes if you want a little kick, feta cheese (my favorite for this combo) or fresh basil would be nice too!
- Enjoy!
Notes
- I like my veggies al dente. If you want them cooked softer just cook them a bit longer.