Sauteed Carrot Medley


  • 3 cups fresh baby carrots
  • 2 Tbsp. olive oil
  • 1 small yellow summer squash, thinly sliced
  • 1 small sweet red pepper, julienned
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  • 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


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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