Originally aired February 3, 2012
- 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.