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- 2 large zucchini
- 1 tbs. coconut oil or butter
- 1 red onion, thinly sliced
- 1 carrot, julienned (sliced into thin strips)
- 1 red bell pepper, julienned
- 1 lb. asparagus, tough stems removed, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 tsp. fine sea salt
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Pinch of red-pepper flakes (optional)
- 6 tbs. grated pecorino Romano cheese
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.
Photography by: Erin Scott