Category: Side Dishes

Serves: 4

Ingredients

• 1/2 lb yellow summer squash
• 1/2 lb carrots, peeled and cooked
• 1/2 lb zucchini, peeled and cooked
• 1 red bell pepper, seeded and cooked
• 1 Tbsp extra virgin olive oil
• 1/2 tsp dill, or 1 tsp fresh, minced
• ¼ cup chicken stock
• 1/8 tsp sea salt (optional)

Directions

1. Cut all vegetables into thin 3 inch strips.
2. Heat oil in a heavy nonstick skillet over medium high heat.
3. Sauté vegetables 3 minutes, stirring frequently.
4. Stir in dill and stock and cook another 2-3 minutes or until vegetables are tender. Season with sea salt and pepper to taste.

Nutrition Facts

Calories 129, Fat 8g, Cholesterol 10mg, Sodium 331mg, Carbohydrates 13g, Sugar 6g, Fiber 3g, Protein 3g