Garlic Primavera Veggies

 

This is a light and fresh vegetable medley. It is so versatile. I like to serve it on top of baked tilapia or salmon served over brown rice. It is also great mixed with chicken and whole wheat pasta. You can even just serve it as a vegetable side dish by itself. Sometimes I add other veggies depending what I have on hand.

Garlic Primavera Veggies
Submitted by Kelly Marsden

1 cup shredded carrots
6 large cloves of garlic minced
1 large red pepper diced
3-4 medium zucinni diced
2 medium yellow squash diced
2 Tbsp. Lemon juice
2 Tbsp. Olive oil
4 Tbsp. Butter
Salt and pepper to taste

Saute carrots and garlic first in olive oil. Then add red pepper, zucinni, and yellow squash. Saute until just tender DON'T OVER COOK. As the squash cooks it will give off some liquid this will help make a sauce. Salt and pepper to taste. Add lemon juice and butter at the very end.