Sautéed Veggies With Shallot And Garlic - cooking recipe

Ingredients

2 None carrots, sliced diagonally into rounds
2 cups small broccoli florets
2 tbsp olive oil
1 None chopped shallot
1 clove garlic
2 cups sliced yellow squash
1 cup snow peas

Preparation

Blanch carrots in boiling salted water for 3 mins. Add broccoli florets and cook for 2 more mins. Shock in ice water then drain.
In a large frying pan, heat olive oil over medium-high heat. Cook shallot, garlic and sliced squash until tender. Add carrots, broccoli and snow peas and toss to combine. Season.