Sautéed Vegetable Medley

Ingredients:

• 4 cloves of Garlic, minced
• 1 medium Onion, sliced
• 2 small Carrots, peeled and sliced into half moons
• 2 medium russet Potatoes, peeled and diced into small cubes
• 1 Summer squash, washed and sliced into half moons
• 1 Zucchini, washed and sliced into half moons
• 1 head of Broccoli, washed and cut into small florets (keep the stems)
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 ½ tablespoon GRAND TRAVERSE SAUCE COMPANY Old Mission Jamaican spice mix
• The juice of half a lime

Method:

1. In a large cooking pan, add 3 tablespoons of coconut oil, and place over medium heat, add the garlic and cook until almost golden crispy.
2. Add the onion, potatoes, salt and pepper and stir well until they soften.
3. Add carrots, squash and zucchini and cook for 4 minutes over medium low heat, then add broccoli last.
4. Cover the pan and let everything cook on medium low heat until tender.
5. Before serving, add the Jamaican spices and the juice of half of a lime.