- 1/4 pound fresh green beans, trimmed
- 1 red bell pepper, julienned
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1/2 tsp. olive oil
- 1 tbsp. parsley
- 1 clove garlic, minced
- Salt and pepper to taste
Take your beautiful stoplight color veggies and throw them in a skillet with olive oil. Let cook and add green beans. I actually used some pre-cooked green beans we had left over from Eatzi's a few days ago, so just threw them in. Cook for about 10 minutes on medium heat, until all are soft.
Add the garlic, cooking until fragrant. Add a big pinch of parsley then season with salt and pepper to your liking!
check out this fun new toy! Great for getting things off your cutting board and into a pot, bowl, skillet, etc. Bought it at Central Market but you can find it here.
Served with chipotle cheddar polenta and ancho adobo flank steak.