Description
A simple and flavorful sautéed carrot and zucchini recipe that combines fresh vegetables with aromatic herbs and garlic powder, cooked to tender perfection in a skillet with ghee and olive oil. Perfect as a healthy side dish for any meal.
Ingredients
Scale
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: Wash and thinly slice the zucchinis and carrots uniformly to ensure even cooking.
- Combine Vegetables: Place the sliced zucchinis and carrots into a large bowl, preparing them for seasoning.
- Add Seasonings: Drizzle the olive oil over the sliced vegetables. Sprinkle the dried thyme, parsley, garlic powder, oregano, salt, and pepper evenly over the mixture. Toss thoroughly to coat all pieces with the herbs and oil.
- Heat Ghee: Place a skillet on medium heat and add the ghee or additional olive oil, allowing it to melt and warm up.
- Sauté Vegetables: Add the seasoned vegetables to the heated skillet. Cook, stirring occasionally, for 8-10 minutes or until the carrots and zucchini are tender but still retain some bite.
Notes
- For a vegan option, use olive oil instead of ghee.
- Slicing vegetables thinly helps them cook evenly and quickly.
- Adjust seasoning to taste, adding more herbs or garlic powder if desired.
- Serve immediately as a side dish or over grains for a light meal.
