Garlicky vegetable saute
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive OR vegetable oil |
| ½ | teaspoon | Paprika |
| ½ | cup | Scallions -- sliced |
| 40 | Milliliters Garlic -- minced or squeezed | |
| 1 | medium | Red bell pepper -- cut into |
| Strips | ||
| 1 | medium | Green bell pepper -- cut |
| Into strips | ||
| 1 | medium | Yellow summer squash -- |
| Sliced | ||
| ⅛ | Inch rounds | |
| 1 | medium | Zucchini -- sliced into 1/8 |
| Rounds | ||
| ¼ | teaspoon | Freshly ground pepper |
Directions
SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor.
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and saute over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally.
Recipe By :
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