Sautéed Broccoli or Broccoli Rabe, Baby Carrots, and Yellow Squash
A quick, colorful skillet sauté of broccoli (or peppery broccoli rabe), baby carrots, and yellow summer squash, brightened with garlic and sun-dried tomatoes.
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Servings: servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 large or 2 medium broccoli crowns, cut into bite-sized florets or 1 good-sized bunch broccoli rabe, chopped into bite-sized pieces
- 1 cup baby carrots, quartered lengthwise or peeled and sliced regular carrots
- 1 medium yellow summer squash, sliced into half-moons
- ¼ cup thinly sliced sun-dried tomatoes or sliced black olives
- ¼ cup minced fresh parsley or cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a wide skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes, until fragrant and just turning golden.
- Add the broccoli (or broccoli rabe), carrots, and ¼ cup water. Cover and cook over medium-high heat for 3 to 4 minutes, until the broccoli turns bright green, lifting the lid to stir occasionally.
- Uncover and add the squash. Continue sautéing over medium heat, stirring frequently, for 4 to 5 minutes, until all the vegetables are tender-crisp.
- Remove the pan from the heat and stir in the parsley or cilantro and the sun-dried tomatoes or olives. Season with salt and pepper, and serve warm.
Nutrition (Estimate per Serving)
Calories: 55kcalCarbohydrates: 7gProtein: 2gFat: 3gMonounsaturated Fat: 2gSodium: 40mgPotassium: 220mgFiber: 2gVitamin C: 15mgCalcium: 30mg
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