Ingredients
Scale
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 8 oz. mushrooms
- 1 tomato
- 1 clove garlic
- ½ teaspoon black pepper
- pinch red pepper flakes
- ½ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Clean and slice the zucchini and yellow squash, slice the onions and mushrooms in half, dice the tomato, and mince the garlic.
- Heat a heavy skillet over medium heat and add butter and olive oil once hot.
- Once the butter and olive oil are hot and bubbly, add the squash, onions, and mushrooms. Season with black pepper and red pepper flakes, spread evenly in the pan, and set a timer for five minutes without stirring.
- When the timer goes off, stir the vegetables and set the timer for an additional five minutes.
- After another five minutes, stir again and set the timer for an additional five minutes.
- One minute before the timer ends, add the tomatoes, garlic, and salt, mixing well. The garlic will cook quickly and the tomatoes will reduce to create a light sauce.
- Serve and enjoy the delicious pan roasted vegetables!
Notes
Ensure not to stir the vegetables during the initial cooking time for optimal roasting.
Feel free to add your favorite herbs or spices for extra flavor.
This dish pairs well with grilled meats or can be served over grains.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.