Makes 10 servings
- 360 g yellow squash, cut in long julienne
- 360 g zucchini, cut in long julienne
- 360 g leeks, light green and white parts only, cut in long julienne and blanched
- 360 green beans, blanched and split lengthwise
- 43 g butter
- Salt, as needed
- Ground black pepper, as needed
- 21 g chopped herbs, such as tarragon, basil, or cilantro
- Toss the squash, zucchini, leeks, and green beans together in a large bowl.
- Heat the butter in a large saute pan over medium heat. Add the vegetables and saute, tossing frequently, until they are heated through and tender, about 5 minutes.
- Season the vegetables with salt and pepper. Add the chopped herbs and serve immediately.