Sauteed Julienned Summer Vegetables

Name: Sauteed Julienned Summer Vegetables
Cook time: 6 min
Total time: 6 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoons extra virgin olive oil; 1/4 cup red onion (diced); 3 cloves garlic (minced); 8 oz zucchini; 8 oz yellow squash; 4 oz 1 medium carrot, cut into julienne strips (with a mandolin); salt and fresh cracked pepper (to taste)

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite...

⏱️ 6 min 🔥 Cook: 6 min 📊 Easy 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

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.