SAUTÉED JULIENNED SUMMER VEGETABLES

By grinder

Ingredients

• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 8 oz. zucchini, julienne strips
• 8 oz. yellow squash, julienne strips
• 4 oz. {1 medium} carrot, julienne strips
• Salt and fresh cracked Pepper, to taste

Details

Adapted from Skinnytaste.com

Preparation

Step 1

Heat a large nonstick skillet over med-heat. When hot add oil, onions and garlic and cook until fragrant, about 1-2 minutes.

Increase heat to med-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 1-2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

1 Cup=Calories 66/Fat 4g/Carb 8g/Fiber 2g/Protein 2g/Sugar 4g/Sodium 24mg {without salt}/Chol 0mg