Yellow Carrot, Zucchini, and Squash Sautee

INGREDIENTS

4 carrots, about 1.5 lbs, sliced 3/8 inch thick

2 medium or 3 small zucchini, halved lengthwise and sliced on a diagonal 3/8 inch thick

2 medium or 3 small squash, halved lengthwise and sliced on the diagonal 3/8 inch thick

4 tbsp butter

2 cloves garlic, minced (2 tsp)

3/4 tsp salt

1/4 tsp ground pepper

DIRECTIONS

In a pot, cook carrots 10 minutes, or until just tender, in enough water to cover. Drain and keep warm.

In a large skillet over medium-high heat, melt butter. Add garlic and cook 1 minute, or until fragrant. Add zucchini, squash, salt and pepper. Cook until just tender. Add reserved carrots and stir to combine.

For a smaller portions, simply reduce vegetable and ingredient size accordingly.