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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Try this swift skillet sensation when you're strapped for time. This vegetable side dish goes with practically any meal, notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce. Ingredients:
1/4 cup vegetable oil |
1 medium zucchini, thinly sliced |
1 large onion, chopped |
1 large carrot, coarsely shredded |
3/4 cup chopped celery |
1/2 cup julienned green pepper |
1/2 teaspoon garlic salt |
1/4 teaspoon dried basil |
1/3 cup taco sauce |
2 teaspoons prepared mustard |
2 medium tomatoes, cut into wedges |
Directions:
1. In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through. Yield: 6 servings.
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