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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown. | 2. Add the carrots, yellow squash and zucchini and stir to blend. | 3. Add the Italian seasoning and stir again. | 4. Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them. | 5. When the vegetables are ready, add salt. | 6. Turn off heat. | 7. If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional. | 8. I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
red chili pepper flake	1/8	teaspoon		-	-	-	-
carrot	1		julienned	52.48	12.2624	1.1904	0.3072
yellow squash	1		julienned	-	-	-	-
zucchini	2		cut	6.72	0.9952	0.8672	0.128
italian seasoning	1/2 - 1	teaspoon		-	-	-	-
rom tomato	1		deseeded diced	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.