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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âI wanted to use all the wonderful vegetables and herbs growing in our garden, so I came up with this easy and tasty medley.â JULIE STELLA, CHAMPLIN, MINNESOTA Ingredients:
1/4 pound fresh green beans, trimmed |
3/4 cup fresh sugar snap peas |
1 tablespoon olive oil |
3/4 cup julienned zucchini |
3/4 cup julienned yellow summer squash |
3/4 teaspoon each minced fresh rosemary, sage, basil and thyme |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons crumbled blue cheese |
Directions:
1. In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving. Yield: 2 servings.
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