Summer squash, zucchini, carrots, savory onions and garlic…it’s easy! There is a lot of leeway here for the variations of vegetable sizes and amounts. The most important thing is to season slowly and taste as you go, that way you can use almost any amount of vegetables and get it just right.
1 1/2 cup(s) carrots -- scrubbed and chopped
1 onion -- chopped 11/2" by 1/2"
2-3 cup(s) yellow summer squash -- sliced and halved, see photo
2-3 cup(s) zucchini(s) -- sliced
2 slice(s) lemon -- extrememly thin, cut in half
2 garlic clove(s) -- medium sized
1. Prepare vegetables by cleaning and cutting.
2. Heat olive or coconut oil to medium in large skillet, add carrots for a few minutes, then add onion.
3. After 5 min. add squash and lemon slices and cook until tender, approx. 6-10 more minutes. Add garlic for 30 seconds.
4. Season with soy sauce, salt and pepper according to taste.