Sweet Red Pepper, Baby Carrots and Baby Zucchini
8 ounces small spinach leaves
2 large red bell peppers
12 ounces baby carrots
1 pound baby zucchini
1/2 cup olive oil
Salt and Pepper to taste
Wash and dry the spinach leaves and place them in a shallow serving dish.
Remove seeds and stems from the peppers and slice them into 1/2-inch pieces. Cut the ends from the carrots and slice larger ones in half lengthwise. Trim zucchini and cut in half lengthwise.
Heat olive oil over medium heat and add carrots, zucchini and peppers. Season with salt and pepper, and cook gently until tender. Cover and cook an additional five minutes.
Pour vegetables and oil over spinach just before serving. Serves 6 as a side dish.