Food
Veggie Saute
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
1 tablespoon olive oil
1 small bunch scallions, trimmed and chopped
2 small zucchinis, sliced
1 each small red, yellow, and green peppers, seeded and cut into 1/2-inch slices
3 cloves garlic, minced
1 tablespoon fresh herbs (basil, thyme, etc.)
1/2 teaspoon salt
freshly ground pepper
juice of 1/2 lemon
Instructions
Heat oil in large skillet and add vegetables, cooking uncovered, and stirring occasionally for about 5 minutes. When veggies are just beginning to soften, add garlic, herbs, salt, and pepper. Continue cooking until just tender, toss with lemon juice, and serve hot, as is or over rice.
