Sauteed Julienned Summer Vegetables
By á-1968
Servings: 4 • Size: 1 cup • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g
Sodium: 24 mg (without salt) • Cholest: 0 mg
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(10 Votes)
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Ingredients
- 1 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.
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