I honestly didn’t plan on posting this recipe but it was too good and simple not to! I started by just grabbing vegetables that were in my fridge, waiting to get used and ended up with this delicious, fresh, nutritious dish!
Servings: 4
Ingredients:
2 medium yellow squash
1/2 head broccoli
1 cup chopped baby Bella mushrooms
2 medium carrots (peeled)
1 yellow onion
1 cup grape tomatoes
3 cloves garlic
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp cracked peppercorns
1/2 tsp dried oregano
1 tsp dried basil
Pinch fresh thyme
Directions:
Wash and chop all vegetables into ~1/2” size pieces, keeping onion and tomatoes separate from other vegetables
Add 1/2 Tbsp olive oil to pan over medium heat
Sauté onion and garlic until translucent, season with sea salt and cracked peppercorns
Add chopped squash, broccoli, mushrooms and carrots and cook with lid on for 10 minutes or until tender
Add tomatoes, spices and 1 1/2 Tbsp olive oil
Cook with lid off for additional 5-7 minutes
Serve mixed with favorite gluten-free pasta (I prefer brown rice pasta)
Enjoy! If you try this recipe, I’d love to know how you like it! You can reach me via e-mail or direct message on social media.
