Ingredients
The following ingredients have 4 Servings
- 3 red beets, diced
- 2 carrots, chopped
- 1 sweet potato, chopped
- 2 zucchini, chopped
- 1 small onion, chopped
- 1/4 cup olive oil
- 1/4 cup fresh sage, chopped
- Salt and pepper, to taste
Instruction
- Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
- Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread.
