Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 carrots, cut into thin strips (julienned)
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 bell pepper, red or yellow, cut into thin strips (julienned)
- 150 g mini roma or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- Sea salt and freshly ground black pepper, to taste
- A splash of balsamic vinegar
To garnish (optional):
- Crumbled goat cheese, feta or shaved Parmesan
- Basil leaves or fresh flat-leaf parsley, finely chopped
Instructions
- Heat the olive oil in a large, heavy skillet over medium heat.
- Begin by sautéing the onions and carrots first, cooking them until they are slightly softened and beginning to caramelise, stirring occasionally, about 5-7 minutes.
- Introduce the zucchini and yellow squash, cook, stirring occasionally, about 5 minutes more.
- Add the bell pepper and minced garlic, cooking for another 2-3 minutes until the peppers are just tender and the garlic is aromatic.
- Add a splash of balsamic vinegar to the pan. This will add a rich depth of flavour. Follow by adding the dried herbs and season with salt and pepper. Note: if using fresh herbs, stir in just before serving.
- Toss in the cherry tomatoes and cook just until they are warmed through and start to release their juices, about 1-2 minutes.
- Remove from heat. Garnish with fresh parsley and, if desired, a sprinkle of goat’s cheese, feta or parmesan. Serve immediately. Enjoy!
Nutrition
Notes
- Aim for a total cook time of 15-20 minutes. Start by sautéing harder vegetables like carrots and onions until they begin to soften and caramelise. Then, add softer vegetables like zucchini and bell peppers, cooking until they are tender but still slightly firm to the bite. If using cooking larger strips of bell pepper rather than small julienne they can be added with the zucchini.
- Remember, cooking time can vary depending on how you prefer your vegetables, so adjust accordingly. You'll know the vegetables are done when they have a good balance of softness and a slight crunch.