Ingredients
3 medium carrots, julienned1 medium red onion, halved and thinly sliced2 teaspoons canola oil2 medium yellow summer squash, julienned2 medium zucchini, julienned1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.
