Mixed Vegetable Saute with Fresh Basil

Ingredients

• 1-2 tsp olive oil
• 1 tsp butter
• 4 carrots, peeled and sliced
• 6 asparagus spears, ends removed and cut into thirds
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1-2 tbsp fresh basil, chiffonade (can also use dried basil)

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the onion and the carrots and cook for 6-10 minutes.

• Add the asparagus spears and cook for an additional 3 minutes before adding the zucchini and the yellow squash.

• Season with garlic, dried basil (if using it), sea salt and pepper and continue cooking 3 mins or until vegetables are tender.

• Pour the vegetables into a serving bowl and if using fresh basil, toss with chopped basil leaves. Serve immediately.