In my quest to make a healthier lower calorie meal, I opted to make these sautéed vegetables to go with my Turkey Sloppy Joes.
The dish was quite tasty & colorful & just a little shredded parmesan cheese added on top while the vegetables were still hot went a long way.
This dish not only was colorful but was quick & easy to make. I cut the carrots on the bias & used my crinkle tool, & also cut some of the zucchini with the crinkle cutter, but left some plainly sliced, then I used sliced RED ONIONS INSTEAD OF YELLOW OR WHITE. Then sprinkled just a few green onion tops over it before serving
servesabout 6 depending on portion size.
prep time25 Min
cook time25 Min
Ingredients For sauteed rainbow vegetables
zucchini, about 1 pound (sliced as desired)
1 1/2 Tbsp
coconut oil or canola or olive
red onion sliced thinly
carrots, peeled & sliced on the bias or as desired
jalapeno peppers, seeds removed & chopped (leave seeds if you prefer the heat)
mini sweet peppers (cut into thin strips) assorted colors
shredded parmesan or cheese of your choice
How To Make sauteed rainbow vegetables
Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
Peel & Slice the red onions.
Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.
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