Ingredients
2 medium carrots, peeled and sliced
1 small zucchini, sliced into half circles
1 small summer squash, sliced into half circles
1 large bell pepper, cut into medium pieces
1 tbsp grapeseed oil (or any neutral oil)
½ tsp oregano
½ tsp garlic powder
½ tsp paprika
⅓ tsp salt (or to taste)
¼ tsp pepper (or to taste)
1 tbsp plant butter
2 tbsp chopped dill or parsley
Instructions
- Heat oil in a large non-stick skillet over medium-high heat. Add the carrots and cook for about 3 minutes.
- Add zucchini, summer squash, and bell peppers. Sprinkle in oregano, garlic powder, paprika, salt, and pepper. Stir well, reduce heat to medium, cover with a lid, and cook for 5–7 minutes, stirring occasionally.
- Turn off the heat, place plant butter on top, cover again, and let it melt for about 1 minute.
- Add fresh herbs, stir, and serve immediately.
Notes
- Swap in mushrooms, broccoli, cauliflower, cabbage, green beans, or onions.
- Change up the seasoning with curry powder, turmeric, basil, or cilantro.
- Add spice with cayenne, chili flakes, or Sriracha.
- Make it a main by adding tofu, tempeh, or beans.
- Store leftovers in the fridge up to 5 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
