A wonderful side to almost any main course, especially bright and colourful!
3 Yellow Squash, quartered
150g button mushrooms, quartered
1 Zucchini cut in half-moons
100g Fresh Baby Spinach
1/2 teaspoon Sea Salt
3-4 tablespoons Olive Oil
1 teaspoon freshly cracked pepper
1 Tbsp Veggie Stock powder
Heat oil nice and hot and add onions and saute until softened.
Add mushrooms, sprinkle with salt and pepper and cook until starting to brown on all sides.
Add zucchini, squash and veggie stock powder and continue cooking until just softened, about 2-3 minutes
Lastly blend the spinach gently through until it softens - ready to serve!
Feel free to add in whatever you like - it's sauteed veggies - you can't go wrong! But this is an easy and quick one and the flavours of the squash and zucchini blend beautifully with the onion and mushrooms.