Sauteed Summer Vegetables
I make this side dish ALL summer long – not just because it’s low-carb, and gluten-free, but because it’s delicious! It also happens to be my husband’s favorite way to enjoy zucchini!
How To Serve Summer Vegetables
This side dish goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles.
How To Julienne Vegetables
The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook into tender crisp veggie noodles.
