RECIPE: garden vegetable sautÉ

FilusJune 23, 2002


Preparation time: 10 min.

Total time: 20 min.

Servings: 6

1 tablespoon Crisco Pure Canola Oil

3 small zucchini, cut into small strips

1/4 teaspoon minced garlic

1 small red or yellow bell pepper, cut into small strips

1/4 pound mushrooms, thinly sliced

1/2 tablespoon fresh chopped basil or 1/2 teaspoon dried basil leaves

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper, to taste

Heat the oil in a large heavy skillet. Add zucchini, garlic, peppers, and mushrooms and sauté over high heat, stirring constantly, for about 5 minutes or until cooked, but still crisp.

Remove from heat and toss in the remaining ingredients.

Serve immediately.

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