Sauteed Carrot Medley

Ingredients

• 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

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