Squash and carrot sauté
Ingredients
2 summer squash, sliced into rounds
2 carrots, sliced
1 cup green beans, trimmed and cut into bite-sized pieces
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon dried thyme (or use fresh thyme if available)
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Fresh parsley or basil for garnish (optional)
Instructions
Wash and slice the summer squash into rounds.
Peel and slice the carrots into rounds or sticks.
Trim the ends of the green beans and cut them into bite-sized pieces.
Thinly slice the yellow onion and mince the garlic.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced onions and sauté for 2-3 minutes until they start to soften and become translucent.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced onions and sauté for 2-3 minutes until they start to soften and become translucent.
Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. Stir occasionally to ensure even cooking.
Once the vegetables are cooked to your liking, remove from heat.
Taste and adjust seasoning if necessary.
Garnish with fresh parsley or basil if desired.
