Fresh vegetables cooked tender-crisp, topped with saut
Yield:
Serves 6.Ingredients
1 cup butter
2 sweet red peppers, cut into strips (seeds and membrane removed)
1 small onion, chopped
2 cups Italian green beans, cut into 2-inch pieces
1/2 teaspoon rosemary
1/2 pound small zucchini, sliced
1 clove garlic, minced
4 tomatoes, peeled, seeded, drained, and chopped
Salt and pepper to taste
6 small sole filets (or 2 to 3 large filets, cut into 6 servings)
Flour
1 tablespoon chopped parsley
1 teaspoon chopped basil
Instructions
Saut
