Sautéed Carrots And Zucchini

Nourishing, easy to prepare, less than half an hour from raw to plate – sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional. Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you left your kitchen in the morning.
Nourishing, easy to prepare, less than half an hour from raw to plate – sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional. Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you left your kitchen in the morning.
Ingredients

  • 2 zucchinis, sliced
  • 3 to 4 carrots, thinly sliced
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 cup olive oil
  • 2 tbsp. ghee or olive oil
  • Sea salt and ground black pepper


Preparation

  1. In a big bowl add the sliced zucchinis and carrots.
  2. Pour the olive oil over the sliced vegetables, sprinkle with all the herbs and spices.