Sautéed Veggie Skillet

After food prepping earlier today, for dinner I just wanted a clean, easy meal. I love one skillet, sautéed meals. You don't have to be a gourmet chef to make delicious dishes. I sautéed a bunch of my go to veggies & spiralized butternut squash, add a few choice seasonings and a little pour of Bragg's vinaigrette dressing, arugula, sliced Marzano tomatoes, and a sprinkle of Parmigiano Reggiano. 👌🏼Bravo! 👩🏻‍🍳This can be eaten warm or cold which makes it more appealing to make. Plus leftovers! 🙌🏼Have a relaxing night! Ready for a new week! ✌🏼❤

Ingredients:

*1 green bell pepper, chopped

*1/2 cup of red onion, chopped

*1 small zucchini, cut down the middle & cut again

*3/4 cup of baby portobello mushrooms, sliced

*1 clove of garlic, pressed

*about 2 cups of spiralized butternut squash

*2 handfuls of arugula

*a handful of Marzano cherry tomatoes, sliced lengthwise

*about 1 1/2 Tbsp. of grated Parmigiano Reggiano

*Himalayan pink salt to taste

*M&B Spices 100% Organic granulated garlic & parsley seasoning

*1 Tbsp. of organic, unrefined coconut oil

*2 Tbsp. of Bragg's vinaigrette dressing

Directions:

1) In a large skillet over medium heat, add the coconut oil.

2) Then add in the red onions, mushrooms, zucchini, and green pepper.

3) Dash on Himalayan pink salt, M&B Spices organic garlic & parsley seasoning, and stir occassionally.

4) Next add in the pressed garlic.

5) Then add in the spiralized butternut squash.

6) Continue tossing the veggies so they are evenly cooked.

7) Add in the arugula and stir.

8) Sauté until tender.

9) Remove from heat and add the sliced tomatoes.

10) Then add the dressing and a sprinkle of Parmigiano Reggiano.

11) Serve into bowls and enjoy!