Ingredients
3 cups fresh baby carrots2 tablespoons olive oil1 small yellow summer squash, thinly sliced1 small sweet red pepper, julienned1-1/2 cups fresh sugar snap peas2 garlic cloves, minced1/2 cup water2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped1 tablespoon capers, drained1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more.
Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.
