This is hands down the most simple and tastiest dish that literally takes less than 10 minutes. That’s prep and cook time. The flavors go so well together and the variety of colors is just gorgeous. I’ve been making this when I need quick side dish but it’s also proven to be super versatile. I’ve plated it and put an egg on top. I’ve even used this as a base for chicken and fish and more recently as a burger topping.
HOW TO :
Cut up your veggies. I always like to use bright colors and cut everything about the same size.
Squash, green onions, baby bells in orange, red and yellow and portabello mushrooms. A tip for the portabello mushrooms. After you get them cleaned up make sure to remove the gills underneath the mushroom cap. The dark gills will turn everything dark brown once they start cooking and your vibrant veggies will not be vibrant no more! Since this recipe is going for color I took the gills off, however, it is only an option. They are edible.
Cook / saute in a good quality coconut oil. The essence of coconut flavor in every bite makes it so worth it. I let the veggies cook on medium for about 7 minutes. Just enough time to release their flavors and soften them up.
Plate it up, top with sea salt and fresh cracked pepper and serve!
