SAUTEED RAINBOW VEGETABLES

SAUTEED RAINBOW VEGETABLES image

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 8

3 medium zucchini, about 1 pound (sliced as desired)
1 1/2 Tbsp coconut oil or canola or olive
1 medium red onion sliced thinly
4 medium carrots, peeled & sliced on the bias or as desired
2 medium jalapeno peppers, seeds removed & chopped (leave seeds if you prefer the heat)
5 medium mini sweet peppers (cut into thin strips) assorted colors
1 tsp steak seasoning
1/2 c shredded parmesan or cheese of your choice

Steps:

1. Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
2. This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
3. Peel & Slice the red onions.
4. Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
5. Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
6. Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
7. Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
8. Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.