Cooking with Karli: Fresh Autumn Vegetable Sauté

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Fresh Autumn Vegetable Sauté

½ cup  zucchini squash
½ cup  yellow squash
¼ cup carrots
½ cup butternut squash
1 red bell pepper
¼ cup olive oil
¼ cup shallot, minced
Kosher salt and coarse pepper to taste
½ cup white wine

Dice zucchini, yellow squash, butternut squash, carrots, and red peppers.

In a mixing bowl, toss with a little olive oil, salt, pepper, and chopped shallots.

Preheat a large sauté pan over high heat with no oil in pan for several minutes to get it really hot, add a little oil just before adding the vegetables.

Cook, stirring occasionally for about 4-5 minutes.

Deglaze the pan with white wine and season with salt and pepper.

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