Sauteed Zucchini and Yellow Squash with Carrots
continued from Summer Feast in July 2012 Issue
crisp sauteed garden vegetables
by Joseph Yacino
Serves 4
2 large carrots, sliced into rounds
1 large parsnip, sliced into rounds
1 medium zucchini, sliced into rounds
1 medium yellow squash, sliced into rounds
1 tablespoon/15ml butter or olive oil
¼ cup/59ml chopped herb mixture (chives, basil, mint and parsley)
¼ teaspoon/1ml sea salt
⅛ teaspoon/.5ml fresh ground black pepper
In a large saute pan over medium high heat add butter or oil. Saute carrots and parsnips for 2 minutes. Add zucchini and squash. Toss and and let cook for another 2 – 3 minutes. Vegetables should be cooked but still a bit crunchy. Sprinkle with herbs and toss. Taste for seasoning. Add salt or pepper if needed.
