Sautéed Carrots And Zucchini Recipe
Wednesday, August 14, 2019
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Nourishing, easy to prepare, less than half an hour from raw to plate – sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional. Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you left your kitchen in the morning.
Carrots have long been known for their ability to boost the immune system, to improve digestion and improve eyesight – and we are not just talking about the orange ones! If you can find heirloom varieties at your local farmers market, or perhaps you grow your own, then seek out the purple, yellow, red and white carrots as well. Not only will they provide you with plenty of vitamins and minerals, they will look splendid on the plate, providing an eye-candy that is actually good for you. We know the importance of eating our colors, and of drinking them too – carrot and beet juice is delicious for that!
Sautéed carrots and zucchini with spices are a lovely combination, though we highly recommend to use the herbs that you and your family like best. If the thyme feels too powerful, sprinkle a bit less over the vegetables, and if you have a passion for garlic powder then please add a pinch more. Use your intuition to find the correct and blissful amount of seasoning that you desire. If you are searching for another flavorful, easy appetizer or side dish, roasted rosemary radishes may just be your thing – the quantity of rosemary being completely up to you.
IngredientsToggle Units
Preparation
Carrots have long been known for their ability to boost the immune system, to improve digestion and improve eyesight – and we are not just talking about the orange ones! If you can find heirloom varieties at your local farmers market, or perhaps you grow your own, then seek out the purple, yellow, red and white carrots as well. Not only will they provide you with plenty of vitamins and minerals, they will look splendid on the plate, providing an eye-candy that is actually good for you. We know the importance of eating our colors, and of drinking them too – carrot and beet juice is delicious for that!
Sautéed carrots and zucchini with spices are a lovely combination, though we highly recommend to use the herbs that you and your family like best. If the thyme feels too powerful, sprinkle a bit less over the vegetables, and if you have a passion for garlic powder then please add a pinch more. Use your intuition to find the correct and blissful amount of seasoning that you desire. If you are searching for another flavorful, easy appetizer or side dish, roasted rosemary radishes may just be your thing – the quantity of rosemary being completely up to you.
IngredientsToggle Units
- 2 zucchinis, sliced
- 3 to 4 carrots, thinly sliced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 cup olive oil
- 2 tbsp. ghee or olive oil
- Sea salt and ground black pepper
Preparation
- In a big bowl add the sliced zucchinis and carrots.
- Pour the olive oil over the sliced vegetables, sprinkle with all the herbs and spices.
- Season to taste with salt and pepper, then toss until everything is well coated.
- Preheat skillet over medium heat, and melt the ghee.
- Saute the vegetables while tossing until tender, about 8 to 10 minutes.
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