Italian Vegetable Medley

1. 1

   In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.

2. 2

   Add the carrots, yellow squash and zucchini and stir to blend.

3. 3

   Add the Italian seasoning and stir again.

4. 4

   Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.

5. 5

   When the vegetables are ready, add salt.

6. 6

   Turn off heat.

7. 7

   If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.

8. 8

   I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.

* Per serving · 4 servings · Values may vary.

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