Combine the oil and salad dressing mix in a skillet. Add carrots; cook over medium heat for 4-5 minutes, until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Makes 4 servings.
Ingredients
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1 tablespoon canola oil
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1 envelope buttermilk ranch salad dressing mix
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2 carrots, thinly sliced (medium)
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2 yellow squash, sliced (medium)
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2 zucchini, sliced (medium)
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