- 2 medium carrots, sliced
- 4-1/2 teaspoons olive oil
- 2 yellow summer squash, sliced
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender. Yield: 5 servings.
Originally published as Squash & Carrot Saute in Simple & Delicious February/March 2011, p28
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