Sauteed Julienned Summer Vegetables

By HeidiHo5

Ingredients

• tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 8 oz zucchini, cut into julienne strips (with a mandolin)
• 8 oz yellow squash, cut into julienne strips (with a mandolin)
• 4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)
• salt and fresh cracked pepper, to taste

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.