Warm the olive oil in a nonstick frying pan over medium heat.
Start cooking the diced carrot and green beans and stir in the peeled zucchini.
Cook for 5 minutes.
Add the minced garlic and stir in the almond milk and peanut butter.
Season with salt and pepper to taste, dried dill, and dried oregano.
Mix and cook for about 5 minutes.
Serve and enjoy.
0 servings
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
