Peppery Sauteed Vegetables

1-2 tbsp District Spice Montreal blend (depending on how peppery you want your dish)
1 medium zucchini
1 medium yellow squash
3 carrots, peeled
2 tbsp olive oil
Dash salt (optional)

  1. Coin the zucchini, yellow squash, and carrots.
  2. Heat the olive oil in a skillet.
  3. Add the carrots to the skillet and toss/stir to coat in olive oil.  Cook until slightly soft, then add remaining vegetables.
  4. After about 3 minutes, add the District Spice Montreal blend.  Toss/stir to coat.
  5. Cook 2 minutes, or until done to preference.  Sprinkle on some salt, if desired, and toss.  Serve hot.
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