Heat the oil in a large sauté pan until extremely hot. Add the julienned carrots and saute 2 Minutes, stirring often. Add the parsnip and saute another minute. Add the red pepper, zucchini and onion and continue cooking, tossing the vegetables to ensure even cooking. Cook another 4 to 5 Minutes or just until the vegetables are bright and give off a nice aroma. Add the crushed garlic, salt and pepper to taste and toss to combine. Serve immediately.
You can prepare the vegetables in advance and store them in airtight containers. Cook just before serving. This dish is best served fresh; before the vegetables wilt.
Ingredients
Directions
Heat the oil in a large sauté pan until extremely hot. Add the julienned carrots and saute 2 Minutes, stirring often. Add the parsnip and saute another minute. Add the red pepper, zucchini and onion and continue cooking, tossing the vegetables to ensure even cooking. Cook another 4 to 5 Minutes or just until the vegetables are bright and give off a nice aroma. Add the crushed garlic, salt and pepper to taste and toss to combine. Serve immediately.
You can prepare the vegetables in advance and store them in airtight containers. Cook just before serving. This dish is best served fresh; before the vegetables wilt.