 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.—Suzanne Pelegrin, Ocala, Florida Ingredients:
1 medium yellow summer squash |
1 medium zucchini |
1 medium onion, halved |
1 medium green pepper |
3 garlic cloves, minced |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
1/2 cup reduced-sodium chicken broth |
2 cups cherry tomatoes, halved |
Directions:
1. Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through. Yield: 8 servings.
|
|