Rainbow Vegetable Medley Low-Carb, Keto, Gluten-Free Recipe

Di Bauer January 7, 2015 Recipes, Side Dish Recipes, Vegetarian Recipes Leave a comment 646 Views

Written by Di Bauer December 7, 2001, Updated by Andrew DiMino January 7, 2015

Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free

Rainbow Vegetable Medley is as delicious and satisfying as it is colorful. Filled with a variety of Low-Carb Gluten-Free seasonal veggies, this yummy side dish has something for everyone. It’s versatile enough to be served with just about any main dish. Because we know that fresh and seasonal foods are the healthiest, this recipe gives you the wiggle room to change up your veggies at different times of the year to take advantage of the fresh bounties of the season.

Rainbow Vegetable Medley Low-Carb Recipe

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Author: Di Bauer
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 10 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free

Ingredients

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1/4 cup olive oil
2 onions, finely diced
2 red bell peppers, chopped
2 cloves crushed garlic (or 1–2 teaspoons prepared garlic from a jar)
1 teaspoon Italian Seasoning Blend (or to taste)
4 crookneck squash, halved and sliced into strips
4 zucchini, halved and sliced into strips
8 tomatoes, chopped and seeded
salt and pepper to taste
1/3 cup grated Parmesan cheese

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Instructions

Prepare all the vegetables before you start to cook.
In a hot skillet, combine onions, red bell pepper, garlic, Italian seasoning, and oil.
On medium heat, stir and turn frequently so that none of the vegetables scorch.
Cook just until onions are transparent; do not let them brown.
Add the crookneck squash and zucchini to the skillet and gently stir.
Let the vegetables cook, stirring occasionally, until all the squash and zucchini are crisp tender.
Add the tomatoes and cook just long enough to heat them through.
Season the vegetables with salt and pepper to taste and gently toss to distribute the seasonings.
Transfer the vegetables to a serving dish and sprinkle with Parmesan cheese.

Notes

Make Ahead Tip: Prepare all the vegetables for cooking up to 1 day ahead of time and store them in Zip Lock bags in the refrigerator until you are ready to cook them. This dish is best NOT reheated.

VARIATIONS
To use this recipe year round, substitute some of your veggies with whatever is currently fresh and seasonal.