Rainbow Vegetable Skillet Recipes

SAUTEED RAINBOW VEGETABLES

Steps:

• 1. Using a crinkle cut cutter, slice the carrots on the bias, I do this for color and texture.
• 2. This is the amount I got from 4 medium carrots. This is what the organic coconut oil looks like, it is in solid form till heated above 76 degrees F. & it is a bit pricey, I got mine at Sam's Club for about $9.00 for a 28 ounce jar.
• 3. Peel & Slice the red onions.
• 4. Then cut the assorted mini peppers into strips and remove the seeds and chop the jalapeno.
• 5. Add coconut oil to large skillet, and heat over medium high heat. Add sliced carrots first and cook for about 5-6 minutes before adding the other veggies.
• 6. Now add the remaining vegetables to the skillet & sauté until crisp tender. add the steak seasoning and stir to mix.
• 7. Top hot vegetables with shredded parmesan cheese, place a lid on skillet until cheese melts, and vegetables look like this.
• 8. Serve and enjoy, add chopped green onion tops over vegetables just before serving if desired.

RAINBOW STIR-FRY | COLORFUL VEGGIES, STIR-FRIED IN ONE SKILLET

Steps:

• Chop, slice, dice, snap and grate vegetables, but keep them separate.
• Heat oil in a skillet.
• Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
• Stir occasionally, then add red cabbage, then red pepper.
• When almost finished add the carrot. Stir in soy sauce, if desired and serve.