Summer Sautéed Veggies



1 tablespoon coconut oil
5 cloves garlic, sliced
2 yellow squash, halved and sliced
1 zucchini, halved and sliced
1 cup red grape tomatoes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh oregano



  1. In a large skillet, heat oil over medium-high heat.
  2. Add garlic and cook, stirring for about 30 seconds.
  3. Add yellow squash, zucchini, salt and pepper. Stir and cook for about 3 minutes.
  4. Stir in the red and yellow tomatoes and continue cooking just until vegetables are tender (about 3 more minutes).
  5. Remove from heat and stir in the oregano.


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