Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa’s on staff at Grimmway Farms, top grower and processor of baby-cut carrots.,
Ingredients
- 3 cups fresh baby carrots
- 2 tablespoons olive oil
- 1 small yellow summer squash, thinly sliced
- 1 small sweet red pepper, julienned
- 1-1/2 cups fresh sugar snap peas
- 2 garlic cloves, minced
- 1/2 cup water
- 2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped
- 1 tablespoon capers, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Directions
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Nutrition Facts
2/3 cup: 71 calories, 4g fat (0 saturated fat), 0 cholesterol, 240mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 2g protein.
