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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This vibrant veggies saute puts summer's bounty in the spot light. The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful, Ruth Andrewson notes from Peck, Idaho. Ingredients:
1 pound yellow summer squash |
1/2 pound small zucchini, sliced |
1 medium onion, thinly sliced |
1 medium green pepper, julienned |
4 teaspoons butter |
3 medium tomatoes, peeled and quartered |
3/4 teaspoon salt |
1/2 to 1 teaspoon ground ginger |
Directions:
1. Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through. Yield: 9 servings.
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