Colorful thinly sliced vegetables that are lightly seasoned, healthy, and refreshing.
I actually created this post as an addition to my baked mushrooms post, which can be found here. I know that not everyone likes mushrooms as much as I do so there’s bound to be leftover vegetables. For those who want to know what to do with the extra vegetables, I decided to write a separate recipe. All you have to do is follow from the step where I add olive oil to a skillet. If you’re not making the baked mushrooms, that’s okay too. I’m going to write a full recipe for how to make stir-fry julienned vegetables. The pictures are going to be somewhat the same. So if you saw my baked mushrooms post, it’s going to be déjà vu.
First, wash all the vegetables. Peel the skin off the carrot. Cut off the ends of the vegetables. Use a mandoline to julienne the zucchini, yellow squash, and the carrot. Be careful when using this tool. It’s very sharp so if you’re not watching where you place your fingers, it’s very easy to cut yourself. When you have just a little piece of the vegetable left, it’ll be very hard to use the mandoline since the vegetable won’t be stiff anymore. Go ahead and stop. Use a knife to slice the rest of the vegetable into smaller pieces. If you don’t have a mandoline, that’s fine too. You can just slice the veggies into thin pieces, the size of matchsticks.
I love how these vegetables are so colorful.
Add in the garlic powder, crushed red pepper flakes, and salt. Mix well so that the seasoning will be evenly distributed.
Now, add about 1 tablespoon of olive oil in a skillet on medium low heat. Add in the vegetables, stirring, for about 5 minutes until vegetables have softened. Add in more seasoning to taste. Take the skillet off the heat. Plate the vegetables and serve warm or cold.
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