Sauteed Mixed Vegetables

1. 1
   prep

   Slice and prep all the vegetables.

   1.Slice the zucchini and yellow squash into thin half-moons.

   2.Cut the bell pepper in half, remove seeds, and slice into thin strips.

   3.Peel the carrot and cut into thin julienne or bias-sliced coins.

   4.Slice the garlic cloves.
2. 2
   other · ~2 min

   Sauté the carrots first.

   Heat the olive oil in a large skillet over medium-high heat. Add the sliced carrots and cook for 2 minutes, stirring occasionally. Carrots take a bit longer to soften.

   TIPStarting with the firmer vegetable ensures everything finishes cooking at the same time.
3. 3
   other · ~5 min

   Add the remaining vegetables.

   1.Add the zucchini, yellow squash, and bell pepper to the skillet.

   2.Add the sliced garlic, salt, pepper, and dried oregano.

   3.Sauté for 4-5 minutes, tossing frequently, until vegetables are tender-crisp and slightly charred in spots.

   TIPAvoid overcrowding the pan — if using a smaller skillet, cook in batches to prevent steaming.
4. 4
   garnish

   Finish with fresh herbs and serve immediately.

   Remove from heat. Toss with fresh chopped parsley and transfer to a serving bowl.

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