Sauteed Vegetables with Herbs and Garlic

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Simple vegetable saute with a lot of flavor!

Prep Time 10 minutes

Cook Time 2 hours 12 minutes

Servings servings

Calories 126kcal

Course Side Dish

Cuisine American

Keyword sauteed vegetables

3 large carrots, peeled and halved lengthwise (cut on the diagonal into 1/4-inch slices)
1 tablespoon olive oil
6 medium garlic cloves, chopped
1½ tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
4 large red bell peppers, cut lengthwise into 1/2-inch strips
4 large zucchini, halved lengthwise (cut on the diagonal into 1/2-inch slices)
4 large yellow squash, halved lengthwise (cut on the diagonal into 1/2-inch slices)
salt and pepper, to taste
1 tablespoon butter

Cook carrots in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Heat the oil in large pot over medium-high heat. Add the garlic, tarragon, and thyme; sauté about 30 seconds. Add the carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in.

Make ahead tip: Blanch carrots and cut up other vegetables a day ahead and chill them in a plastic bag overnight.