Veggie Lover's Delight
- SERVES
- 5
- PREP
- 3 Min
- COOK TIME
- 14 Min
This fresh dish goes with just about everything, and it's a great way to enjoy the tastes of summer any time of the year!
What You'll Need
- 1 package (6 ounces) baby carrots
- 3 tablespoon butter
- 3 zucchini, cut into 1-inch chunks
- 3 yellow squash, cut into 1-inch chunks
- 1 tablespoon chopped fresh dill weed
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- Place the carrots in a medium saucepan and add just enough water to cover them. Bring to a boil over medium-high heat and cook for 8 to 10 minutes, or until fork-tender; drain.
- In a large skillet, melt the butter over medium heat and add the carrots and remaining ingredients; stir until well combined. Cook for 6 to 8 minutes, or until the vegetables are tender.
Notes
To give this extra flair, top with a sprig of dill weed just before serving.