Sautéed Broccoli or Broccoli Rabe, Baby Carrots and Yellow Squash

cut broccoli and carrots

I make this colorful trio of sautéed vegetables often, as the combination of broccoli, carrots, and yellow squash complements many different kinds of main dishes, including pastas, potatoes, and grains.

Serves: 6

  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 2 large broccoli crowns or 1 good-sized bunch broccoli rabe,
    cut into bite-sized pieces
  • 1 cup peeled and sliced carrots, or baby carrots, quartered lengthwise
  • 1 medium yellow summer squash
  • 1/4 cup minced fresh parsley, more or less to taste
  • 2 scallions, thinly sliced, or a sprinkling of chives, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a wide skillet. Add the broccoli or broccoli rabe, carrots, garlic, and 1/4 cup water. Cover and cook over medium-high heat until the broccoli or broccoli rabejust turns bright green. Lift the lid to stir occasionally.

Meanwhile, cut the narrow part of the squash into 1/4-inch-thick circles. Cut the wider part of the squash in half lengthwise, then into 1/4-inch-thick half circles.

Add the squash, parsley, and optional scallions to the skillet and sauté over medium heat, stirring frequently, until the vegetables are all tender-crisp to your liking. Season with salt and pepper, and serve.

Broccoli on white

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