INGREDIENTS:
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 8 oz zucchini, cut into julienne strips (with a mandolin)
- 8 oz yellow squash, cut into julienne strips (with a mandolin)
- 4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)
- salt and fresh cracked pepper, to taste
DIRECTIONS:
- 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.
NUTRITION INFORMATION
Yield: 4, Serving Size: 1 cup
- Amount Per Serving:
- Freestyle Points: 1
- Points +: 2
- Calories: 66 calories
- Total Fat: 4g
- Saturated Fat: g
- Cholesterol: 0mg
- Sodium: 24mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 2g
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