Nourishing, easy to prepare, less than half an hour from raw to plate –
sometimes that is all we desire when we return home from work. Anything
else (taste, conversation, relaxation, refreshing drinks) is optional.
Bonus points for your tremendous effort, though, if you put some
deliciousness in the slow cooker before you left your kitchen in the
morning.
Carrots have long been known for their ability to boost
the immune system, to improve digestion and improve eyesight – and we
are not just talking about the orange ones! If you can find heirloom
varieties at your local farmers market, or perhaps you grow your own,
then seek out the purple, yellow, red and white carrots as well. Not
only will they provide you with plenty of vitamins and minerals, they
will look splendid on the plate, providing an eye-candy that is actually
good for you. We know the importance of eating our colors, and of
drinking them too – carrot and beet juice is delicious for that!
Sautéed
carrots and zucchini with spices are a lovely combination, though we
highly recommend to use the herbs that you and your family like best. If
the thyme feels too powerful, sprinkle a bit less over the vegetables,
and if you have a passion for garlic powder then please add a pinch
more. Use your intuition to find the correct and blissful amount of
seasoning that you desire. If you are searching for another flavorful,
easy appetizer or side dish, roasted rosemary radishes may just be your
thing – the quantity of rosemary being completely up to you.
Ingredients
- 2 zucchinis, sliced
- 3 to 4 carrots, thinly sliced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 cup olive oil
- 2 tbsp. ghee or olive oil
- Sea salt and ground black pepper
- In a big bowl add the sliced zucchinis and carrots.
- Pour the olive oil over the sliced vegetables, sprinkle with all the herbs and spices.
- Season to taste with salt and pepper, then toss until everything is well coated.
- Preheat skillet over medium heat, and melt the ghee.
- Saute the vegetables while tossing until tender, about 8 to 10 minutes.
