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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 3, julienned green zucchini
  • 3, julienned yellow zucchini
  • 1, small (sliced) [about 1 cup] red onion
  • 8-10, julienned [about ½ cup] green beans
  • 2, sliced [about ½- ¾ cup] button mushrooms
  • 2-3, cut in small pieces florets broccoli
  • ½, julienned [about ½ cup] carrot
  • ¼, julienned [about ½ cup] green bell pepper
  • ¼, julienned [about ½ cup] red bell pepper
  • ½ cup (thawed) corn kernels
  • ½ cup (thawed) green peas
  • 4-5, cut in small pieces basil leaves
  • 1 tsp salt
  • 1 tsp red chili flakes
  • ½ tsp (crushed) black pepper
  • 1 tsp Italian seasoning
  • ½ tsp oregano
  • 1 cup pasta sauce
  • 1 tbsp (you can use any type of oil) olive oil

Method
 

  1. Cut all of the vegetables according to the way they're listed in the ingredients
  2. Heat the olive oil in a 5 quart pan on a high flame
  3. Place the onion in the pan and sauté for about 1-2 minutes (until it's translucent)
  4. Add the green beans, mushrooms, broccoli, carrots, green and red bell pepper, corn kernels and green peas to the pan
  5. Sauté all of the vegetables for about 2-3 minutes until they are crisp-tender
  6. Add the green and yellow zucchini, basil leaves, salt, red chili flakes, crushed black pepper, Italian seasoning and oregano to the pan, sauté and turn the flame off
  7. Serve immediately with pasta sauce
Notes:
  1. *Don't cook the zucchini or overcook the other vegetables or else they will release water
  2. **We used a small julienne blade for the zucchini and carrots