Farewell-to-Summer vegetable dish

Ingredients

• 2 pcs Baby carrots, thinly sliced
• 2 pcs Zucchini, sliced
• 1 pcs Pumpkin, peeled and cut in small pieces
• 1 pcs Small beet root, thinly sliced
• 1 pcs Small red onion, sliced then chopped
• 1 pcs Orange bell pepper, sliced then chopped
• 2 clove Garlic, minced
• 2 tbsp Parmesan, shredded(optional)
• 1 tbsp Olive oil
• 1 tbsp Coconut oil
• 1 pinch Salt

Method

1. Pour the oils in a large skillet and place it over medium heat.
2. Add the pumpkin and zucchini then cook until they start to caramelise.
3. Pour in the carrots and beetroot then toss for about 6 minutes.
4. Now, add the onion, orange pepper, garlic, and salt then continue tossing until the pepper and onion become soft, but don’t overcook.
5. Sprinkle the parmesan for 30 seconds and turn off the heat.
6. Serve immediately.