08 Jan Summer Veggie Medley
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 1 red bell pepper (or orange or yellow)
- 1 yellow squash
- 2/3 cup frozen peas
- 1 Tbsp extra virgin olive oil
- 3/8 tsp Celtic sea salt
- 2 tsp dried parsley
Ingredients
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Instructions
- Remove the stem and seeds from the bell pepper. Cut it into bite sized pieces. Put the pieces in a medium-large skillet.
- Cut the squash into 1/4 inch thick rounds. Cut each round into quarters. Add the squash to the skillet.
- Add the peas, oil, and salt to the skillet. Cook on medium heat for approximately 15 minutes, stirring every 5 minutes.
- Remove from heat when the vegetables are the desired softness.
- Stir in the dried parsley.
Recipe Notes
Notes:
2 Tbsp of fresh chopped parsley can be substituted for the dried parsley.
Serving Suggestions:
- Serve with salmon and quinoa.
- Serve with roasted chicken or turkey.
- Serve with Herb Skillet Chicken.
- Serve with a fried egg.
- Add to pasta.