This colorful trio of sautéed vegetables was one I made often when my kids were growing up, as the combination of broccoli (or broccoli rabe), carrots, and yellow squash seemed to make everyone happy. it complements many different kinds of main dishes, including pastas, potatoes, and grains. Serves: 6
- 1 tablespoon extra-virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 large or 2 medium broccoli crowns, cut into bite-sized pieces or florets,
or 1 good-sized bunch broccoli rabe, cut into bite-sized pieces
- 1 cup peeled and sliced or julienned carrots, or baby carrots, quartered lengthwise
- 1 medium yellow summer squash
- ¼ cup minced fresh parsley or cilantro, more or less to taste
- ¼ cup thinly sliced sun-dried tomatoes or sliced black olives
- Salt and freshly ground pepper to taste
Heat the oil in a wide skillet. Add the garlic and sauté for a minute or two, until golden.
Add the broccoli or broccoli rabe, carrots, and ¼ cup water. Cover and cook over medium-high heat until the broccoli or broccoli rabe just turns bright green. Lift the lid to stir occasionally.
Meanwhile, cut the narrow part of the squash into ¼-inch-thick circles. Cut the wider part of the squash in half or into quarters lengthwise, then into ¼-inch-thick half circles or wedges.
Add the squash to the skillet and continue sauté over medium heat, stirring frequently, until the vegetables are all tender-crisp to your liking.
Remove from the heat, then stir in the parsley or cilantro, and the dried tomatoes or olives. Season with salt and pepper, and serve.
Per serving: Calories: 58; Total fat: 4g; Protein: 2g; Fiber: 2.2g; Carbs: 5g; Sodium: 32mg