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Sauteed Baby Carrot Medley Recipe

  • 25minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 cups fresh baby carrots

  2. 2 tablespoons olive oil

  3. 1 small yellow summer squash, thinly sliced

  4. 1 small sweet red pepper, julienned

  5. 1-1/2 cups fresh sugar snap peas

  6. 2 garlic cloves, minced

  7. 1/2 cup water

  8. 2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped

  9. 1 tablespoon capers, drained

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more. Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper. Yield: 8 servings.

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