So easy and colorful! At the very least, easy after the vegetables are julienned. Serve over rice or quinoa or as aside. 

• 4 medium zucchini, unpeeled, cut in julienne strips
•   4 medium carrots, peeled and cut into julienne strips
•   2 medium yellow squash, cut into julienne strips
•   ¼ cup onion, finely diced
• 1 tablespoon vegan butter, room temperature (optional)
•   Salt and pepper, to taste
•   ½ teaspoon Deb’s Seasoning (page 269)

Steam vegetables until tender crisp about 5 minutes. Toss with seasoning and vegan butter, if using. Easy.

Hint:

   Julienne strips are simply cutting vegetables into matchstick like shapes. It does take time to do but practice helps you develop a faster technique.