Sauteed Vegetables

Squash, Zucchini, Green Beans & Baby Carrots

Servings: 6-8 | Prep Time: 10 mins | Cook Time: 10 mins

How to make sauteed mixed vegetables. Squash, zucchini, green beans, and carrots are so versatile, they'll go with practically any main dish. Not the soggy overcooked veggies you may have had elsewhere, here's a method to cook it perfectly using its own moisture.

• 3 banana squash, halved then sliced
• 2 zucchinis, halved lengthwise, then sliced
• 1-8oz bag peeled baby carrots
• 1/4 lb green beans
• 1 TBSP garlic, crushed and minced
• 1 TBSP olive oil
• 1 tsp salt, to taste
• 1/4 tsp black pepper, ground

On the stovetop, heat a large skillet over medium heat. Add olive oil, garlic, carrots, and green beans. Stir. These take longer to cook. Cover and cook roughly 3 minutes. Shake skillet every so often. Do not uncover during this time because we want to sweat and steam the veggies in their own moisture.
Uncover. Add zucchini, squash, salt and pepper. Stir to combine thoroughly. Cover for 2 minutes. Uncover and stir. Cook uncovered another 3 minutes. Turn off heat.
Serve sauteed vegetables hot. Enjoy!