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Effortless Sautéed Carrots and Zucchini

A vibrant and delicious side dish featuring sautéed carrots and zucchini with a blend of herbs for added aroma and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetables
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces zucchinis, sliced Fresh zucchinis for vibrant flavor.
  • 3 pieces carrots, thinly sliced Fresh carrots to add crunch.
Herbs and Seasoning
  • 1 tsp dried thyme Adds aromatic flavor.
  • 1 tsp dried parsley For added freshness.
  • 1 tsp garlic powder Enhances flavor.
  • 0.5 tsp dried oregano Provides depth to the dish.
  • to taste sea salt and ground black pepper Essential for seasoning.
Fats
  • 0.25 cup olive oil (for coating vegetables) For richness and browning.
  • 2 tbsp ghee or olive oil (for cooking) For sautéing the vegetables.

Method
 

Preparation
  1. In a large bowl, combine the sliced zucchini and thinly sliced carrots, ensuring they are roughly the same size for even cooking.
  2. Pour the ¼ cup of olive oil over the vegetables and sprinkle generously with dried thyme, parsley, garlic powder, and oregano.
  3. Season with sea salt and ground black pepper, tossing well until the vegetables are nicely coated in the oil and herbs.
Cooking
  1. Preheat a large skillet over medium heat and add 2 tbsp of ghee or olive oil. Heat until shimmering.
  2. Carefully add the seasoned vegetables to the hot skillet, ensuring not to overcrowd the pan.
  3. Sauté, tossing occasionally, until they are tender-crisp, about 8 to 10 minutes, and look for a slight browning on the edges.
  4. Taste the vegetables and adjust the seasoning if needed before serving immediately.

Notes

Ensure the vegetables are cut uniformly for even cooking. For an extra layer of flavor, try adding a splash of lemon juice before serving. Adjust the cooking time based on your preference for softness.