Sautéed Broccoli or Broccoli Rabe, Baby Carrots and Yellow Squash
I make this colorful trio of sautéed vegetables often, as it complements many different kinds of main dishes, including pastas, potatoes, and grains.
- 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 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.