Technicolor Vegetable Sauté
- 2 tsp olive oil
- 1 cup baby carrots (2" pieces), scrubbed
- 1 1/3 cup pattypan squash, ends removed, cut to wedges
- 1 2/3 cup green beans, cut to 2 1/2" and blanched
- 1 cup olives, whole
- 1 1/2 tsp thyme, chopped
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1 tsp unsalted butter
- 2/3 cups red beets, steamed, peeled and 1"diced
- Heat oil in a large sauté pan over medium. Add carrots and cook for 4-5 minutes, stirring occasionally until lightly browned. Add squash and continue to cook for 3-4 minutes, until tender.
- Stir in green beans, olives, thyme, garlic and salt and cook for 2-3 minutes until heated through. Toss with butter and sprinkle with beets.
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