Thanksgiving dinner for me is all about simple. There are multiple dishes being prepared simultaneously so the easier the better. I’m not one for cream sauces or cheese sauces, a very easy, non-calorie threatening dish is the plain and simple sauteed vegetables; not overly exciting at first blush but a big hit once it hits the table. You can use any combination of vegetables you like, I do recommend that you try and choose a variety of colors and vegetables, only does it look more appetizing but you’ll actually want to eat your vegetables and so will your guests. Be aware that when combining different texture vegetables some cook faster than others. Add the softer vegetables towards the end of your cook time so they don’t over cook. Depending on how many you’re cooking for add or take away said amounts, same goes for what you like, add more of what you like and less of what you don’t.
2 Yellow squash
4 medium Carrots
1/2 pound assorted Mushrooms (button, baby bella, porcini)
1/2 pound Sugar Snap Peas
salt and freshly ground black pepper to taste
Wash and peel the yellow squash, zucchini, and carrots. Wash and remove the stems end and string from the sugar snap peas. Pat dry the vegetables with paper towels until most of the water is absorbed. Slice the yellow squash, zucchini, and carrots on the bias or with a mandolin for a uniform cut. Set aside.
Wipe the mushrooms free of debris and dirt. Set aside.
Heat the olive oil in a large saute pan over medium-high heat. Add the carrots, zucchini and yellow squash first, saute with salt and pepper tossing for approximately 5 minutes until al dente tender. Add the the sugar snap peas and mushrooms saute until tender and remove from heat.
Place the vegetables in a serving bowl, sprinkle with sea salt and serve.