Sauteed Baby Carrot Medley

Name: Sauteed Baby Carrot Medley
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters fresh baby carrots; 1 Tbsp capers, drained; 2 garlic cloves, minced; 2 Tbsps olive oil; 0 teaspoons pepper; 1 small sweet red pepper, julienned; 1 teaspoons salt; 355 milliliters fresh sugar snap peas; 2 Tbsps sun-dried tomatoes (not packed in oil), finely chopped; 118 milliliters water; 1 small yellow summer squash, thinly sliced

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Sauteed Baby Carrot Medley might be a recipe you should try. This recipe serves 8. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 65 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of olive oil, bell pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a side dish, and is done in roughly 25 minutes. Sauteed Squash Medley, Sauteed Mini Vegetable Medley, and Parsnip-Carrot Medley are very similar to this recipe.

Instructions

In a large skillet, saute carrots in oil for 1 minute.

Ingredients you will need

Carrot

Cooking Oil

Equipment you will use

Frying Pan

Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more.

Ingredients you will need

Red Pepper

Garlic

Squash

Peas

Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.

Ingredients you will need

Salt And Pepper