Italian Vegetable Medley

READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 1 -2
    garlic clove, minced
  • 18
    teaspoon red chili pepper flakes (optional)
  • 1
    carrot, julienned
  • 1
    small yellow squash, julienned
  • 2
    small zucchini, cut into thin circles
  • 12 - 1
    teaspoon dried Italian seasoning
  • 1
    roma tomato, deseeded and diced (optional)
  • salt, as needed
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DIRECTIONS

  • In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.
  • Add the carrots, yellow squash and zucchini and stir to blend.
  • Add the Italian seasoning and stir again.
  • Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
  • When the vegetables are ready, add salt.
  • Turn off heat.
  • If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
  • I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.
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