1 tablespoon cooking oil
1 envelope (.4 ounce) buttermilk ranch salad dressing mix
2 medium carrots, thinly sliced
2 medium yellow squash, sliced
2 medium zucchini, sliced
In a skillet, combine the oil and salad dressing mix. Add carrots; cook over
medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini;
cook 4-5 minutes longer or until all vegetables are tender. Remove with a
slotted spoon to serving dish.
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