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1
Prep: 3/8 Inch is the preferred julienne.
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2
Cut the onion in half from top to root and peel off the outer layer.
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3
Slice thinly, about 1/4 inch or less.
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4
Remove the stem end and seeds from the pepper and slice thinly into about 1/4 inch or less strips lengthwise.
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5
Peel and smash and rough chop the garlic cloves.
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6
Hold these prepped items together in a plate or bowl.
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7
The next steps are a lot of knife work.
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8
If you have a mandoline to julienne the veggies into strings it helps.
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9
A food processor with a julienne disk could also work.
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10
Peel the carrots and cut into 3-4 inch long sections.
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11
Cut into a fine julienne ( about 1/4 inch or less).
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12
Hold in another bowl or dish.
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13
Cut the Squashes into a similar length and size of julienne, leaving out the seedy core parts.
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14
Hold these together.
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15
Strip the herb leaves from the stems and chop roughly.
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16
Hold in a tiny bowl.
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17
Cooking:.
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18
Heat half the olive oil and butter in a large frying or saute pan.
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19
Sautee the onion, pepper, and garlic until the onion is just translucent.
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20
Add a pinch of salt and fresh ground pepper while sauteeing, est.
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21
3-5 minutes.
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22
Remove to the plate you held the prep on.
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23
Add the rest of the butter and olive oil to the pan.
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24
Saute the carrots until somewhat soft, est.
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25
3 minutes.
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26
Add the squash and contintue to saute until they are just crisp/tender, another 3-4 minutes.
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27
Add a pinch of salt and fresh ground pepper.
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28
Add the onions, peppers, and garlic to the saute pan.
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29
Taste and adjust for seasoning.
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30
Squeeze the juice of the lemon or lime over the veggies, and add the rough chopped herbs.
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31
Saute for 1 min or less.
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32
Serve as a side or toss with cooked pasta.
