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Julienned Summer Vegetables

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 servings


2  each  medium carrots

1  each  medium zucchini

1  each  medium yellow squash

1  each  medium red bell pepper

1  tablespoon  olive oil

1  tablespoon  butter

2  tablespoons  minced fresh parsley

1  teaspoon  dried oregano leaves

1  teaspoon  salt

1/2  teaspoon  black pepper


Cut carrots, zucchini and yellow squash into julienne strips.

First cut each into lengthwise 1/4-inch thick slices.

Stack slices and cut lengthwise into 1/4-inch wide strips.

Cut strips crosswise into 2-inch sticks.

Cut bell pepper into thin strips.

Heat oil and butter in a large skillet over Medium-High heat.

Saute carrots 3 minutes; add zucchini, yellow squash and bell pepper.

Saute 6 to 8 minutes until tender, tossing thoroughly during cooking.

While vegetables cook, chop parsley.

Add parsley, oregano, salt and pepper.

Stir and serve
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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