Sauteed Rainbow Vegetables Recipes

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

Steps:

• 1. Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
• 2. This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
• 3. Peel & Slice the red onions.
• 4. Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
• 5. Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
• 6. Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
• 7. Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
• 8. Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.