Saturday, January 19, 2013


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

Slice the squash, zucchini, and onion into 1/4-inch slices. 

Julienne bell pepper and carrots.

Heat the butter in a large skillet over medium heat; add the veggies, slat, pepper, basil, thyme, and rosemary.  Cook, gently stirring constantly, until tender - about 10 minutes.

Serve squash with a slotted spoon.

Yield: 6 servings

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