Carrots: 2, diced
Onion: 1 medium, quartered
Red bell pepper: 1 medium, cut into 1 inch squares
Cauliflower: 1/2 cup, in bite size pieces
Stalk celery: 1 cut 1/2 inch long
Yellow squash: 1 cut to equal size as celery
Salt: to taste
Garlic powder: 1 tsp
Basil: 2 tbsp
Olive oil: 1 tsp
1. Heat oil in a non-stick over medium-high until the oil is shimmering.
2. Add the garlic, vegetables, and salt and cook stirring frequently until they are browned and tender. Most vegetables take 10-15 minutes.
3. Season and sprinkle with fresh herbs to serve.
Nutritive Value ( 1 Serving) :-
Calories – 112.5 cal
Protein – nil
Fat -2.5 gm