I’m serving a grilled, marinated chuck roast tonight for dinner. I’ve decided to serve a nice, light, vegetable sauté with it. The particular summer veggies you choose for this dish can vary, but you will want to recalculate the recipe if you make changes. Today, I have yellow summer squash and bell peppers on hand, the other things I always have around, but this particulay combo makes an overall “sweet” mix of summer freshness.
This recipe is suitable for all phases of Atkins and Keto diets. For Primal Blueprint/Paleo, use all olive oil instead of butter/OO mixture specified in recipe.
VARIATION: You could use sliced red radishes instead of the celery for more color! Remember, they taste very different sauteed than they do raw in a salad. You could even add some sliced fresh mushrooms to this dish!
INGREDIENTS:
1 T. extra light olive oil
1 c. carrot, peeled and sliced thin
3 oz. onion, sliced or cut in wedges
½ c. celery, sliced on the diagonal
2 T. unsalted butter
1½ c. summer yellow squash, sliced ¼” thick
1 oz. red bell pepper, sliced
2 oz. green bell pepper, sliced
Pinch sea salt
¼ tsp. coarse black pepper
DIRECTIONS: Heat olive oil + 1 T. of the butter in large skillet over medium-high heat. Sauté carrots, onion & celery first until just slightly softened. Dip out onto paper plate Add rest of butter to skillet. Add yellow squash and sauté just until it begins to look slightly transluscent (as to not over cook). Add bell peppers and continue to sauté couple minutes just until the green pepper is slightly tender. Add back the carrot-onion mixture, stirring and sautéeing another minute to meld the flavors. If vegetables are added in the specified order, they should all be perfectly tender-crisp. Cook longer only if it is your personala preference. Sprinkle on salt and pepper, stir well and serve at once with your favorite grilled beef, pork, chicken or seafood.
NUTRITIONAL INFO: Makes 4 servings, each contains:
143 cals, 12.75g fat, 7.3g carbs, 2.1g fiber, 5.2g NET CARBS, 1.2g protein, 106 mg sodium
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