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Sautéed Carrots and Zucchini

A quick and colorful side dish of sautéed carrots and zucchini, showcasing fresh vegetables enhanced with a blend of herbs.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces zucchinis, sliced Fresh and crisp for best flavor
  • 3 pieces carrots, thinly sliced Ensure uniform thickness
For the Coating
  • 0.25 cup olive oil, for coating vegetables Helps herbs stick and adds flavor
  • 2 tablespoons ghee or olive oil, for cooking Choose based on preference
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • to taste spices sea salt
  • to taste spices ground black pepper

Method
 

Preparation
  1. In a large bowl, combine the sliced zucchini and thinly sliced carrots, ensuring they are roughly the same size for even cooking.
  2. Pour the ¼ cup of olive oil over the vegetables. Generously sprinkle them with dried thyme, parsley, garlic powder, and oregano.
  3. Sprinkle with sea salt and ground black pepper, and toss well until all the vegetables are nicely coated.
Cooking
  1. Preheat a large skillet over medium heat. Add the 2 tablespoons of ghee or olive oil until shimmering.
  2. Carefully add the seasoned vegetables to the hot skillet. Sauté, tossing occasionally, until tender-crisp, about 8 to 10 minutes.
  3. Serve immediately and taste the vegetables for seasoning, adjusting if needed.

Notes

For best results, ensure uniform thickness of vegetables for even cooking and avoid overcrowding the pan. Store leftovers in an airtight container in the fridge for up to three days.