1. In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown. 2. Add the carrots, yellow squash and zucchini and stir to blend. 3. Add the Italian seasoning and stir again. 4. Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them. 5. When the vegetables are ready, add salt. 6. Turn off heat. 7. If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional. 8. I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home. ---------------------------------------------------------------------------
Nutrition
Ingredients
