 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe makes a nice side dish for an Italian meal. It also goes nicely with many chicken dishes. Ingredients:
3 tablespoons olive oil |
1 -2 garlic clove, minced |
1/8 teaspoon red chili pepper flakes (optional) |
1 carrot, julienned |
1 small yellow squash, julienned |
2 small zucchini, cut into thin circles |
1/2-1 teaspoon dried italian seasoning |
1 roma tomato, deseeded and diced (optional) |
salt, as needed |
Directions:
1. 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.
2. Add the carrots, yellow squash and zucchini and stir to blend.
3. Add the Italian seasoning and stir again.
4. 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.
5. When the vegetables are ready, add salt.
6. Turn off heat.
7. If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
8. I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.
|
|