Vegetables & Sides

Sautéed Julienned Summer Vegetables - 2016
​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS

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

​​PREPARATION
​Heat a large nonstick skillet over medium heat. When hot add the oil, carrots, 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. 

I use a mandolin to cut the vegetables, which makes for a very quick, easy dish!