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
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
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.