An easy to make mixture of seasonal vegetables cooked with a healthy amount of fat. This side can complement a steak, roast chicken or fish.
- 8 leaves swiss chard
- 6 med carrots sliced
- 2 cups yellow squash sliced
- 2 cups zucchini squash sliced
- 1 tbsp ginger root grated
- 3 tbsp avocado oil
- 3 cloves garlic finely chopped
Crush and chop garlic and set aside for 15 minutes prior to roasting.
Slice all vegetables into 1/4 inch slices.
Heat oil in skillet and roast garlic until golden brown. Remove garlic from skillet and set aside.
Add all vegetables to skillet and roast until desired doneness. Salt and pepper to taste.
Add roasted garlic and mix all ingredients.
Serve as a side dish
Note: Can also use light olive oil for medium heat or refined coconut oil. Even better- pastured bacon fat.