Colorful Vegetable Mix
1 medium Yellow squash, sliced
1 medium Zucchini squash, sliced
4 tsp. Olive oil
1 1/2 cups Sugar snap peas
1 1/2 cups Cherry tomatoes, halved
3 tbsp. Parsley, minced
3 tbsp. Lemon juice
1/2 tsp. ground Coriander
1/4 tsp. Salt
Dash of pepper, to taste
Saute the squash and zucchini with olive oil in a large non-stick skillet until beginning to turn tender, about 3-4 minutes.
Add the peas and tomatoes and cook until the squash is desired tenderness (I usually do in between crisp-tender, which is about 2-3 minutes once these are added).
Sprinkle the parsley, lemon juice, coriander, salt and pepper and toss to coat evenly.
Notes: I also tried this with Parmesan cheese sprinkled on top, and it was delightful!
This content may contain affiliate links. We earn a commission at no extra cost to you if you make a purchase. We may earn money, free services or complementary products from the companies mentioned in this post. All opinions are ours alone…
Latest posts by Kelly Dedeaux (see all)
- Natural Laxatives for Kids: Gentle Constipation Relief - August 31, 2023
- Boost Milk Supply with Tasty Lactation Smoothie Recipes - August 24, 2023
- The Top 5 Foods to Eat While Breastfeeding - August 23, 2023