Cooking with Karli: Fresh Autumn Vegetable Sauté
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.