Restaurant Style High Protein Veggie Side-dish Skillet

Published by Bat-El at July 24, 2019

Ingredients

1 zucchini, cut on a diagonal
1 red bell pepper, cut into strips
1 yellow squash, cut on a diagonal
3 carrots, peeled and cut on a diagonal
10 button or baby bellow mushrooms, sliced
1 pack organic shelled edamame
10 garlic cloves, roughly chopped
2-3 Tbsp olive oil
Salt and crushed bell pepper to taste
1 Tbsp garlic powder (optional)
1 tsp crushed chili flakes (optional)

Some people claim that vegetables can be boring and flavorless. I must say that I totally disagree! I would always pick vegetables over fruits. Not just because I don't have a sweet tooth, but because they are so colorful, versatile and pick any flavor you season them with. Moreover, vegetables are an essential part of our everyday diet and we must find ways to incorporate them on our plate even if its not our favorite part of the meal. This dish covers so many elements as it contains plenty of vegetables, full of fiber and plant-based protein from our humble edamame. If you are looking for a low carb side dish that is still satiating and filling, this dish is for you. And it is easy to prepare from almost anything you have sitting in the fridge. Give it a try and fall in love with vegetables again.

Instructions

1). Bring a medium pot with salted water to a boil. Add the cut carrots and shelled edamame and cook for 8 minutes. Drain and wash under cold water. Set aside.

2). Place a big wide skillet on high heat. Add the garlic and mix for 30 seconds or so, watching it not to burn. Add the cut peppers and mushrooms and mix for 2 minutes. Then add the zucchini and squash, cooked carrots and edamame.

3). Keep the heat high and stir every minute or so until vegetables are turning somewhat golden, yet remain nice and crunchy. Five to seven minutes in total.

4). GENEROUSLY sprinkle some salt and crushed black pepper and adjust to your liking. You may add garlic powder and pepper flakes as well.

Enjoy while it's hot or warm!