Ingredients:
1 Carrot
1 Zucchini
1 Yellow Squash
1 Stalk of Broccoli
1/4 Onion
2 Tbs. Olive Oil
1 Pinch Salt and Pepper
Wash and dry the vegetables.
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Cut the flowerets off of the broccoli.
Cut the larger flowerets in half so that all the pieces are about the same size.
You can trim some of the spiky nubs off of the stem.
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Cut vegetables into 3 inch long pieces.
Be sure to use the broccoli stem.
The idea is to have the vegetables fit into the shoot of your food processor while keeping them as long as possible.
The longer the vegetable, the better length you will have on the shred.
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Fill the tube of the processor with the vegetables.
Fit the machine with the grating blade attachment .
Process all of the vegetables.
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Here is a photo of the shredded carrot and yellow squash.
When all vegetables are shredded, mix and toss them together.
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Fill a large pan 2/3 with water.
Bring water to a boil and toss in the broccoli flowerets.
Boil the broccoli for a couple of minutes.
Broccoli should be just tender but not overcooked.
Strain the broccoli and let it drain until needed.
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Wipe the pan dry and place back on the stove.
Slice the 1/4 onion thin.
Add the onion and oil to the pan.
Cook onion over high heat until it begins to brown, about a minute or so.
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Add the shredded vegetables to the pan.
Sprinkle with salt and pepper.
Leave vegetables to cook for about a minute without stiring.
Gently mix and toss the vegetables and cook for another minute or two.
Taste the vegetables to make sure they are cooked.
Toss in the broccoli and give one more stir.
Place vegetables onto a platter and serve.
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