• 2 pounds each zucchini and yellow squash, washed and cut into matchsticks
  • 1 bag matchstick carrots
  • Canola oil, for drizzling
  • Garlic Oil and White Truffle Oil


Combine zucchini, squash and carrots in a mixing bowl. Pre-heat a non-stick pan

with a drizzle of canola oil over medium heat and saut vegetables for 2 minutes. Add special seasoning blend and one drop of truffle oil. Plate and serve.