SAUTÉED VEGETABLES WITH HERBS AND GARLIC

Recipe and photo by Recipegirl.

INGREDIENTS:

3 large carrots, peeled and halved lengthwise (cut on the diagonal into 1/4-inch slices)
1 tablespoon olive oil
6 medium garlic cloves, chopped
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
4 large red bell peppers, cut lengthwise into 1/2-inch strips
4 large zucchini, halved lengthwise (cut on the diagonal into 1/2-inch slices)
4 large yellow squash, halved lengthwise (cut on the diagonal into 1/2-inch slices)
Salt and pepper, to taste
1 tablespoon butter

INSTRUCTIONS:

Cook carrots in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Heat the oil in large pot over medium-high heat. Add the garlic, tarragon, and thyme; sauté about 30 seconds. Add the carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in.
Note: Make ahead tip: Blanch carrots and cut up other vegetables a day ahead and chill them in a plastic bag overnight.

NUTRITION FACTS:

Servings: 8
Calories per serving: 126 kcal
Carbohydrates: 20 g
– Fiber: 6 g
– Sugar: 12 g
Protein: 5 g
Total fat: 4 g
Sodium: 52 mg