Sauteed Zucchini, Yellow Squash, Carrots and Sweet Red Peppers

Yield: 8 servings

Seasoning Mix (or substitute 1 Tbsp. plus 1 tsp. Cajun Magic Vegetable
Magic):
2 1/4 tsp. salt
1 1/2 tsp. sweet paprika
1 tsp. white pepper
1/2 tsp. onion powder
1/2 tsp garlic powder

1 lb. carrots, cut in 1/4" thick slices (about 2 1/2 cups)
1/2 cup plus 2 Tbsp unsalted butter
2 cups chopped onion (2 medium size)
2 1/4 cups thinly sliced zucchini (about 8 oz.)
2 1/4 cups thinly sliced yellow squash (about 8 oz.)
1 medium size sweet red pepper, cored, seeded and cut in large dice (1
cup)

Prepare seasoning mix in a small bowl. Measure out 1 Tbsp. plus 1 tsp.;
set aside. Use remaining mix in another dish. Cook carrots in large pot
of boiling water 5 minutes. Drain; set aside.

Melt butter in a very large saucepan, Dutch oven or large skillet over
high heat. Add the 1 Tbsp. plus 1 tsp. Seasoning Mix; stir until well
blended. Add onion; saute until golden brown, about 8 minutes, stirring
frequently and scraping pan bottom well. Add rest of vegetables. Cook
until tender-crisp, about 4 minutes; stirring frequently; make sure all
vegetables are well coated with butter. Serve.

Source: Chef Paul Prudhomme Family Circle

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