| 7 | 20 | 36 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 1 tbsp | Water |
| 1/4 cup | Red onion (deiced) |
| 3 clove(s) | Garlic (minced) |
| 1 large | Zucchini (julienned) |
| 1 medium | Summer squash (julienned) |
| 1 medium | Carrots (julienned) |
| 1 pinch | Salt and pepper |
Heat a large nonstick skillet over medium heat. When hot add the water, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm.
Adjust salt as needed and serve hot.
| Vegetables | 2.4 |
