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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Everyone knows the best-tasting vegetables come from a country garden, writes Gwendolyn Lambert of Frisco City, Alabama. She uses her garden-grown veggies to create this colorful, nutritious dish. Ingredients:
1 teaspoon cornstarch |
1/8 teaspoon salt |
1/4 cup vegetable broth |
1 small zucchini, cut into 1/4-inch slices |
1 small yellow summer squash, cut into 1/4-inch slices |
1/2 small sweet red pepper, cut into strips |
1-1/2 teaspoons canola oil |
1/2 teaspoon butter |
1 garlic clove, minced |
Directions:
1. In a small bowl, combine the cornstarch, salt and broth until smooth; set aside. In a large skillet, saute the zucchini, squash and red pepper in oil and butter until tender. Add garlic; saute 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings.
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