Sauteed Julienned Summer Vegetables

Name: Sauteed Julienned Summer Vegetables
Cook time: 6 min
Total time: 6 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tbsp extra virgin olive oil; 1/4 cup red onion (diced); 3 cloves garlic (minced); 8 oz zucchini; 8 oz yellow squash; 4 oz 1 medium carrot, cut into julienne strips (with a mandolin); salt and fresh cracked pepper (to taste)

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite...

⏱ 6 min 🔥 Cook 6min 📊 Easy 🍽 4 servings 👁 7

Ingredients

4 servings

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

Instructions

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.

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Nutrition per serving

66kcal

💰 Cost Estimate

Total Ingredients
$1213.00

Per Serving
$303.00/serving

🏠 Savings
~$2426.00 vs buying!

📋 Price Breakdown (71% ingredients detected)

Ingredient	Amount	Subtotal
extra virgin olive oil	1 tbsp	$34.00
red onion	0.25 cup	$41.00
garlic	3 cloves	$593.00
zucchini	8 oz	-
yellow squash	8 oz	$396.00
1 medium carrot	4 oz	$149.00
salt and fresh cracked pepper	-	-