SAUTEED RAINBOW VEGETABLES

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SAUTEED RAINBOW VEGETABLES image

In my quest to make a healthier lower calorie meal, I opted to make these sautéed vegetables to go with my Turkey Sloppy Joes. The dish was quite tasty & colorful & just a little shredded parmesan cheese added on top while the vegetables were still hot went a long way. This dish not only was colorful but was quick & easy to...

Provided by Rose Mary Mogan

Categories     Vegetables

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.

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