Sauteed Julienned Summer Vegetables

Sauteed Julienned Summer Vegetables

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-f9QUjewbDE/UfEosVv7fKI/AAAAAAAALyE/iKXJS7RPFk/s1600/julienne-summer-vegetables.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" class="pinnable" src="http://3.bp.blogspot.com/-f9QUjewbDE/UfEosVv7fKI/AAAAAAAALyE/iKXJS7RPFk/s1600/julienne-summer-vegetables.jpg" //a/divbr /Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!br /br /This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you're eating noodles, maybe you can call them "zoodles".br /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-VSY8fu8MQ7o/UfEosUPzPDI/AAAAAAAALx8/iw2yITkL5mg/s1600/how-to-julienne-vegetables.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" class="pinnable" src="http://3.bp.blogspot.com/-VSY8fu8MQ7o/UfEosUPzPDI/AAAAAAAALx8/iw2yITkL5mg/s1600/how-to-julienne-vegetables.jpg" //a/divbr /The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from a href="http://www.amazon.com/gp/product/B001THGPDO/ref=aslisstl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001THGPDO&linkCode=as2&tag=ginsweiwatrec-20%22%3EOXO%20Good%20Grips%20V-Blade%20Mandoline%20Slicer%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=ginsweiwatrec-20&l=as2&o=1&a=B001THGPDO%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E"OXO/a, I've had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-EX3emrWvlA4/UfEosV71MI/AAAAAAAALyA/LR7xQGi4G8/s1600/julienne-vegetables.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-EX3emrWvlA4/UfEosV71MI/AAAAAAAALyA/LR7x_QGi4G8/s1600/julienne-vegetables.jpg" //a/divbr /a href="http://www.skinnytaste.com/2013/07/sauteed-julienned-summer-vegetables.html#more"b Click Here To See The Full Recipe.../b/a

Ingredients

  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 8 oz zucchini, cut into julienne strips (with a mandolin)
  • 8 oz yellow squash, cut into julienne strips (with a mandolin)
  • 4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)
  • salt and fresh cracked pepper, to taste
Read the whole recipe on Skinnytaste