Description
A quick and easy sautéed carrot and zucchini recipe featuring tender vegetables seasoned with a blend of dried herbs and garlic, cooked in ghee and olive oil for a flavorful, healthy side dish.
Ingredients
Vegetables
- 2 zucchinis, sliced
- 3 to 4 carrots, thinly sliced
Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp dried oregano
- Sea salt and ground black pepper to taste
Oils
- ¼ cup olive oil
- 2 tbsp ghee or olive oil
Instructions
- Prepare Vegetables: Slice the zucchinis and carrots thinly to ensure even cooking and a tender texture.
- Combine Vegetables: Place the sliced zucchini and carrots into a large bowl to prepare for seasoning.
- Add Seasonings: Drizzle the olive oil over the vegetables, then sprinkle the dried thyme, parsley, garlic powder, oregano, sea salt, and ground black pepper. Toss thoroughly to coat all pieces evenly with the herbs and oil.
- Heat the Pan: Warm the ghee in a large skillet over medium heat until it melts and is hot enough for sautéing.
- Sauté the Vegetables: Add the seasoned vegetables to the skillet. Cook them, stirring occasionally, for about 8 to 10 minutes or until the carrots and zucchini are tender but still retain a bit of bite.
Notes
- Use ghee for a richer flavor or olive oil for a lighter version.
- Adjust seasoning to taste, especially salt and pepper.
- For extra flavor, add a splash of lemon juice before serving.
- Make sure not to overcrowd the pan to allow even cooking and slight caramelization.
- This dish pairs well with grilled meats or can be served as a vegetarian main with grains.
