Summer Veggie Toss

5 ingredients
2 steps

Ingredients

  • 3 whole Yellow Squash
  • 3 whole Zucchini
  • 6 whole Carrots
  • 1/4 cups Olive Oil
  • Sea Salt And Pepper

Directions

  1. 1
    Quarter yellow squash and zucchini lengthwise and then cut into one inch cubes. Dice carrots into thick strips for faster cooking. Add to bowl and toss with 1/4 cup olive oil and salt and pepper.
  2. 2
    Heat skillet over medium heat and saute veggies for about five minutes.

Products Matching These Ingredients

Minotaur bio - Huile d'Olive Vierge Extra

Minotaur bio - Huile d'Olive Vierge Extra

Minotaur

B NOVA 2
Zucchini

Zucchini

NOVA 1
Yellow Bell Pepper

Yellow Bell Pepper

A NOVA 1

Yellow Corn Tortilla Chips

Guiltless Gourmet

E NOVA 3

Ravioli, Sweet Butternut Squash

Bertagni

NOVA 4

Yellow mustard

E NOVA 3

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Italian blend zucchini-squash, carrots, cauliflower, italian green beans, lima beans, italian blend

A NOVA 1

Cooked squash

A

Breaded zucchini discs

C NOVA 4

More Recipes to Try

Phad Thai

15 ingredients

Fig And Walnut Brie Galette

9 ingredients

Spanish Meatballs

14 ingredients

Savory Burgers With Spicy Mayo

12 ingredients

Tilapia In Thai Sauce

12 ingredients

Tango Biscuits

7 ingredients

Cindy'S Monkey Bread

7 ingredients

Slow Cooker Swedish Pork Sausage Balls

9 ingredients

Pumpkin And Salami Soup (Kürbissuppe Mit Salami)

12 ingredients

Korean Seared Pollock

10 ingredients

Roasted-Buttered Nuts

3 ingredients

Shandygaff

5 ingredients