Tuesday, October 25, 2011


2 medium zucchini squash
3 medium yellow squash
1 large onion
2 medium carrots
1 large green bell pepper
3 tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary

Scrub the zucchini and yellow squashes and cut into 1/4-inch round slices.  Peel onion and cut into 1/4-inch slices.  Julienne the carrots and bell pepper.

Heat the butter in a large skillet over medium heat.  Add the squash, onion, bell pepper, carrots, salt, pepper, basil, thyme, and rosemary.  Cook, gently stirring constantly, until the veggies are tender, approximately 10 minutes.  Do not over-cook or veggies will be mushy.  Remove veggies from the skillet immediately using a slotted spoon for serving.

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