Quick Skillet Veggies
20 minutes | 4 servings | vegetarian, no-salt added, low sodium
2 summer squash (sliced thinly)
1c green beans (washed and ends cut)
1 large orange bell pepper (chopped)
1c yellow onion (diced or sliced thinly)
1 rounded tablespoon of dried sage
1/2 tablespoon dried thyme
1 tablespoon avocado oil
1. Heat the avocado oil in a large skillet over medium to high heat.
2. Add the chopped vegetables and stir to cook evenly until skins on the vegetables begin to retract.
3. Add the sage and thyme, tossing to coat.
4. Divide into 4 servings. Serve immediately.
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