Ingredients
- 3 cups fresh baby carrots
- 2 Tbsp. olive oil
- 1 small yellow summer squash, thinly sliced
- 1 small sweet red pepper, julienned
- 1 1/2 cup fresh sugar snap peas
- 2 garlic cloves minced
- 1/2 cup water
- 2 Tbsp. sun-dried tomatoes finely chopped
- 1 Tbsp. capers, drained
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more.
Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.
Source: Country Magazine
By Raymonde from North Bay, Ontario
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