In the same skillet heat
the remaining tablespoon of ghee / olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
Not exact matches
Brush the root vegetable layer with the
remaining 1
tablespoons of oil or
ghee and sprinkle with salt and pepper.
Add the
remaining 2
tablespoons of ghee.
While cauliflower is roasting, heat a large stovetop pot over medium heat and toss in the
ghee and
remaining tablespoon of olive oil until melted.