Tricolored Vegetables aka Cooked Salad

Whenever I cook for a crowd or I need a fast, easy and yet elegant vegetable dish, I often make this.

4 zucchini 

4 carrots 

4 parsnips 

Salt, pepper, onion powder, garlic powder and cumin 

The amount of vegetables is very flexible. I try to have 2/3 zucchini and 1/3 carrots and parsnips.

Grate the vegetables in a food processor. Sauté in a pan using spray oil. Add spices to taste. Be careful not to over cook.

I love the colors!

First step


Final product:



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