- Food and Cooking
Fresh Sauteed Zucchini and Carrots
There is nothing like a wonderful medley of sauteed vegetables to remind me how much I love fresh vegetables. No surprises here, this one is quite delicious. Sauteed Zucchini and Carrots is one of my favorite recipe variations and includes carrots and onion, but you can use any fresh veggies that you may have on hand. Add your choice of rice to make this a full vegetarian/vegan meal.
A simple recipe like this one is not only easy, but healthy too. These fresh vegetables are full of the vitamins, minerals and fiber that make them so good for you. Enjoy for a casual family meal or as a classic side dish for company.
- 4 medium zucchinis
- 2 cups baby/mini carrots, cut into chunks
- 1 medium onion
- 2 garlic cloves
- 1 tbls. olive oil
- 1 tsp. dried dill
- Coarsely chop vegetables into chunks.
- Mince garlic.
- Pour olive oil into a large saucepan over medium heat.
- Add carrots and cover, reduce heat to low for 5 minutes.
- Uncover and add remaining vegetables and dill.
- Increase heat to medium high and saute for 10 minutes, stirring often.
- Add salt and pepper to taste.
Choosing Fresh Zucchini and Carrots
Looking for the most fresh and crisp vegetables can sometimes be a challenge. It's important to get your nose and fingertips in gear. Zucchini should be very firm to the touch with no soft spots. Check the ends too and make sure they are firm. The small to medium size zucchini have the most flavor and tenderness. Anything larger may have tough inner seeds.
Carrots tend to stay fresh for a longer time, but I still check expiration dates and look for bright orange color. Just like the zucchini, it's important to check the ends for firmness.
A little sniff of everything fresh in the grocery store is a must and vegetables are no exception. Check out the zucchini and carrots for a fresh aroma to complete your choice.