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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is from Southern Living Feb '99. The vegetables are easily substituted. You can use 2 tbsp fresh basil in place of the dried spice. Ingredients:
2 tablespoons butter or 2 tablespoons vegetable oil |
3 garlic cloves, minced |
2 medium carrots, cut into thin strips |
1 teaspoon salt |
1 teaspoon lemon pepper |
3 small zucchini, cut into thin strips |
3 small yellow squash, cut into thin strips |
1 medium red bell pepper, cut into thin strips |
1/3 cup green onion, chopped |
1 teaspoon dried basil |
Directions:
1. Melt the butter in a large skillet over medium-high heat; add the garlic and saute for 1-2 minutes.
2. Add carrots, salt, and lemon pepper; saute for 2-3 minutes.
3. Add the rest of the ingredients; saute for 3-4 minutes until crisp-tender.
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